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In the professional kitchen, pastry chefs are responsible for the production of all baked goods (breads and pastries). Pastry chefs create the dessert menu, which complements the chefs’ style and gives the diner a grand finale after the main meal. Before a pastry chef can create, he or she must understand the basic science underlying baking. This edition of this useful reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Author Biography
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
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