MTU Cork Library Catalogue

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The modern pâtissier : a complete guide to pastry cookery / William Barker.

By: Barker, William.
Material type: materialTypeLabelBookPublisher: London : Hutchinson, 1983, c1978Edition: 2nd ed.Description: viii, 285 p.,[12]p of plates : ill.(some col.) ; 26 cm.ISBN: 0091547407.Subject(s): PastryDDC classification: 641.865
Contents:
Introduction -- Approximate dates when fresh foods are in season -- British system of weights and measures, with metric equivalents -- Tools and equipment -- Section 1: Basic pastes and mixtures -- Section 2: Baked and steamed puddings -- Section 3: Bavarois, mousses, charlottes etc. -- Section 4: Pancakes, fritters and other hot sweets -- Section 5: Cold sweets -- Section 6: Puff paste and its derivatives -- Section 7: Meringues and vacherins -- Section 8: Bread, buns and other yeast goods -- Section 9: Scones, pancakes, sponges and cakes -- Section 10: Eclairs, choux pastries, souffles and gnocchi -- Section 11: Flans, pies and tarts -- Section 12: Sauces and glazes -- Section 13: Gateaux and torten -- Section 14: Souffles and omelettes soufflees -- Section 15: Petits fours -- Section 16: Ice-cream and water ices -- Section 17: Coupes, fruit sweets, compotes and special banquet sweets -- Section 18: Various pastries -- Section 19: Petit fours, fondants, peppermints, chocolates -- Section 20: Pastillage, royal icing, sugar flowers -- Section 21: Pulled sugar baskets and ribbon.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Lending 641.865 (Browse shelf(Opens below)) 1 Available 00012289
General Lending MTU Bishopstown Library Lending 641.865 (Browse shelf(Opens below)) 1 Available 00012399
General Lending MTU Bishopstown Library Lending 641.865 (Browse shelf(Opens below)) 1 Available 00034292
Total holds: 0

Includes index.

Introduction -- Approximate dates when fresh foods are in season -- British system of weights and measures, with metric equivalents -- Tools and equipment -- Section 1: Basic pastes and mixtures -- Section 2: Baked and steamed puddings -- Section 3: Bavarois, mousses, charlottes etc. -- Section 4: Pancakes, fritters and other hot sweets -- Section 5: Cold sweets -- Section 6: Puff paste and its derivatives -- Section 7: Meringues and vacherins -- Section 8: Bread, buns and other yeast goods -- Section 9: Scones, pancakes, sponges and cakes -- Section 10: Eclairs, choux pastries, souffles and gnocchi -- Section 11: Flans, pies and tarts -- Section 12: Sauces and glazes -- Section 13: Gateaux and torten -- Section 14: Souffles and omelettes soufflees -- Section 15: Petits fours -- Section 16: Ice-cream and water ices -- Section 17: Coupes, fruit sweets, compotes and special banquet sweets -- Section 18: Various pastries -- Section 19: Petit fours, fondants, peppermints, chocolates -- Section 20: Pastillage, royal icing, sugar flowers -- Section 21: Pulled sugar baskets and ribbon.

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