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Outlines the methods and secrets of making fine Viennese pastries, ranging from quick and easy unbaked confections to the elaborate classics--such as Sachertorte--covering a wide range of possiblities in seven delicious chapters
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These first titles in a new series are attractive introductions to the pastries and baked goods of two favorite cuisines. The Viennese recipes, typically very rich, with lots of butter, chocolate, and cream, range from classic Linzertorte to strudels of all types to Napoleons. Almonds, fruits, ricotta cheese, and wine are the standard ingredients of the Italian creations: Panettone, Cassata Siciliana, Amaretti, and, of course, cannoli. The recipes are clear and well written, and good color photographs are scattered throughout each book. Both are recommended. JS
Copyright 1988 Reed Business Information, Inc.
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Book Description McGraw-Hill, 1988. Hardcover. Condition: New. Never used!. Seller Inventory # P110070233179
Book Description McGraw-Hill. Hardcover. Condition: New. 0070233179 New Condition. Seller Inventory # NEW7.3033914
Book Description Mcgraw-Hill, 1988. Hardcover. Condition: New. Seller Inventory # DADAX0070233179