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The Pastry Chef's Recipes: A Collection of Professional Recipes
by Master Pastry Chef Alfred Tappen
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This book contains a collection of professionally tested recipes by the one of the most experienced pastry chefs in the industry.
This 172-page recipe book contains samples of his recipes with an index and explanations of how the index and Recipes are organized. The recipes are in the original amounts as used during Fred Tappen’s professional life in Europe and Canada and also during his career as Master Pastry Chef (Konditormeister 1951, Braunschweig, West Germany), Vocational/High School Teacher (Baking) at the Secondary School level and as Baking Instructor at Community Colleges in Toronto. |
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All formulations are written in both, imperial and metric measurements
The book contains the following product categories:
1. Small yeast raised products 2. Breads 3. Doughs, Mixes, and Pies 4. Fillings and Creams 5. Cookies 6. Slices, Toppings, and Meringues 7. Cakes 8. Icings, Butter Creams, and Mousses 9. Desserts and other specialties
This book is a great addition to a bakery or pastry shop. The recipes will enhance a bakery’s variety and therefore help increase customer interest and sales. |
Copyright © 1997 CompanyLongName
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