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Tables of Contents for The Professional Pastry Chef
Chapter/Section Title
Page #
Page Count
Foreword
xvii
Ferdinand Metz
Foreword
xix
Hubert Keller
Foreword
xxi
Jeremiah Tower
Preface
xxiii
Introduction
xxv
Mise en Place
1
28
Basic Doughs
29
38
Breads and Rolls
67
76
Breakfast Breads and Pastries
143
54
Cookies
197
34
Tarts
231
30
Sponge Cakes and Tea Cakes
261
28
Decorated Cakes
289
80
Individual Pastries
369
64
Desserts for Plated Presentation
433
96
Charlottes and Bavarois, Custards, Mousses, and Souffles
529
56
Meringues
585
36
Ice Cream and Frozen Desserts
621
60
Light Desserts
681
46
Country Desserts
727
60
Holiday Classics and Favorites
787
88
Chocolate Decorations and Chocolate Candies
875
52
Sugar Work
927
48
Decorations
975
90
Sauces and Fillings
1065
25
Appendix A: Ingredients
1090
28
Appendix B: Equipment
1118
8
Appendix C: Conversion and Equivalency Tables
1126
8
Index
1134