Lecture Professional cooking (6/e): Chapter 34 - Wayne Gisslen
Lecture Professional cooking (6/e): Chapter 34 - Wayne Gisslen
Lecture Professional cooking (6/e): Chapter 34 - Pies and pastries. In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts.