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Atrek Font
TTF | 1 Font | JPEG Preview | 5.8 MB
 
 
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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships by Tish Boyle
English | 2012 | ISBN: 1118059840 | ISBN-13: 9781118059845 | 336 pages | EPUB | 41,3 MB


Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships
Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows how you can recreate the same award-winning desserts in your own kitchen.
 
 
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Atrek Font Family
TTF | 1 Font | JPEG Preview | 5.8 Mb
 
 
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Ode Font Family
OTF | 5 Fonts | JPEG Preview | 1.2 Mb
 
 
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Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray
Chronicle Books | 2011 | HQ PDF | ISBN: 0811875040 | 226 pages | 102 Mb
 
 
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Chameleon Font Family
OTF | 16 Fonts | 1.87 MB
 
 
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Dulcinea Font Family
OTF | 1 Font | JPEG Preview | 5.1 Mb
 
 
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Maga Font Family
OTF | 10 Fonts | JPEG Preview | 4.6 Mb
 
 
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The Carpenter Font Family
OTF | 6 Fonts | JPEG Preview | 1.57 MB
 
 
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Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray
Chronicle Books | 2011 | HQ PDF | ISBN: 0811875040 | 226 pages | 102 Mb
 
 
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Novel Pro Font Family
OTF | 12 Fonts | JPEG Previe | 4.9 Mb
 
 
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Trump Gothic Pro Font Family
OTF | TTF | 66 Fonts | 2.47 MB
 
 
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LeanO Sans FY Font Family
OTF | 15 Fonts | 1.45 MB
 
 
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Dala Floda Font Family
OTF | 12 Fonts | JPEG Preview | 14.8 Mb
 
 
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Baking and Pastry: Mastering the Art and Craft
2009 | ISBN: 047005591X, 0470549491 | English | 944 pages | PDF | 37.30 MB

The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes.
 

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