Paula Peck

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The Art of Fine Baking

Paula Peck

Synopsis:
With recipes for puff paste and strudel, petits fours glaces and pound cakes, Paula Peck introduces readers to the art of fine baking. No quick breads and bran muffins here, but rather every sophisticated dessert and pastry the heart desires. First published by Simon & Schuster in 1961 and then in paperback by Fireside in 1984 -- which sold fifty thousand copies -- "The Art of Fine Baking" has been out of print for five years. The Cook's Classic Library edition belongs in the kitchen of every serious cook.

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Other editions: Softcover - 2004, Softcover - 1991, Softcover - 1984