The Pastry Chef’s Little Black Book – Volume 2

The Definitive Recipe Collection, for Chefs, By Chefs

Michael Zebrowski and Michael Mignano have compiled this collection of  "must have" component recipes for use by professionals.

The recipes in the Pastry Chef’s Little Black Book are organized into chapters on dough; fillings; types of cake; frostings & glazes; custards & creams; mousses; cookies; sauces; chocolates & confections; frozen desserts; breakfast, and breads. There are no composed plates—they leave that to you & your creativity.

This book is designed to be USED. Recipes rarely take more than a single page—perfect for reading across a work table. The grid format offers metric and US measurements that are easily scale-able with plenty of space for your own notes. Procedures and notes are brief, concise, and assume a high level of comfort with basic techniques. There are very few photos. Beside an insert of color photos of composed plates, there are a few black and white photos of certain recipes. The authors leave it all to your imagination, providing recipes as building blocks.

Lenguage ebook: English.