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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
February 9, 2000
Pages
293
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780471293132
ISBN-10
047129313X
Dimensions
0.75 by 8.75 by 11.50 in.
Weight
2.75 lbs.
Original list price
$60.00
Amazon.com says people who bought this book also bought:
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West | The Pastry Chefs Little Black Book | Modern French Pastry: Innovative Techniques, Tools and Design | Payard Desserts | A Modernist View of Plated Desserts | Grand Finales | Plating for Gold
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West | The Pastry Chefs Little Black Book | Modern French Pastry: Innovative Techniques, Tools and Design | Payard Desserts | A Modernist View of Plated Desserts | Grand Finales | Plating for Gold
Summaries and Reviews
Summary
Compiled by the editors of Chocolatier magazine, this collection of tasty chocolate desserts includes contributions from twenty-seven top pastry chefs and plenty of mouth-watering photography. 15,000 first printing. $15,000 ad/promo.
(view table of contents)Amazon.com description: Product Description: "A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country's leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." -François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today's consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!" -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone
Editions
Hardcover
The price comparison is for this edition
from John Wiley & Sons Inc (February 9, 2000)
9780471293132 | details & prices | 293 pages | 8.75 × 11.50 × 0.75 in. | 2.75 lbs | List price $60.00
About: Compiled by the editors of Chocolatier magazine, this collection of tasty chocolate desserts includes contributions from twenty-seven top pastry chefs and plenty of mouth-watering photography.
About: Compiled by the editors of Chocolatier magazine, this collection of tasty chocolate desserts includes contributions from twenty-seven top pastry chefs and plenty of mouth-watering photography.
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