Pastry Research Project

The library has a number of resources to help you with your pastry project.Hermé, Pierre, Laurent Fau, Coco

Jobard, and Eve-Marie Zizza-Lalu. Pierre Hermé Pastries. New York: Stewart, Tabori & Chang, 2012. Print.

Choate, Judith. The Fundamental Techniques of Classic Pastry Arts. New York: Stewart, Tabori & Chang, 2009. Print.

Robert, Frédéric, and Alain Ducasse. Grand Livre De Cuisine. Issy-les-Moulineaux, France: Lec-Les Éditions Culinaires, 2006. Print.

Friberg, Bo, and Amy K. Friberg. The Professional Pastry Chef: Fundamentals of Baking and Pastry. New York: J. Wiley, 2002. Print.

Roosmalen, Joost . Pastry in Europe: 2011. Shilde, Belgium: Culibooks, 2010. Print.

Notter, Ewald. The Art of the Confectioner: Sugarwork and Pastillage. Hoboken, N.J: Wiley, 2012. Print.

Play. Barcelona: Rafel Vilà, 2011. Print.

Puigvert, Jordi. Evolution: Técnicas E Ingredientes Para La Pasteleria Actual= Techniques and Ingredients for Modern Pastry. Barcelona, Spain: Grupo Vilbo, 2013. Print.

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