Soslar ve Kremalar
Özet
Referanslar
Adedotun, H. (2017). French Pâtisserie. Master Recipes and Techniques From The Ferrandi School of Culinary Arts. Paris: Flammarion.
Bertinet, R. (2012). Pastry, California: Ebury Press.
Culinary Institute of America. (2016). Baking and Pastry. New Jersey: John Wiley ve Sons, Inc., Hoboken.
French Culinary Institute ve Choate, J. (2009). The Fundamental Techniques of Classic Pastry Arts. Harry N. Abrams
Dupuis, M. ve Cazor, A. (2016). Patisserie, Master The Art of French Pastry.
Friberg, B. (2003a). The professional pastry chef: fundamentals of baking and pastry. New Jersey: John Wiley ve Sons.
Friberg. B. (2003b) The Advanced Professional Pastry Chef. New Jersey: John Wiley ve Sons.
Garza, G. (2011). Le Cordon Bleu’s Pâtisserie and Baking Foundations By the Chefs of Le Cordon Bleu. New York: Delmar.
Glencoe, (2010). Culinary Essentials. Johnson ve Wales University. California: Mcgraw-hill.
Gisslen, W. (2005). Professional Baking. Fourth Edition. New Jersey: John Wiley ve Sons.
Hanneman, L.J. (2005). Patisserie. Oxford: Elsevier Ltd.
Martel, P., Labensky, S.R. ve Hause, A.M. (2019). On Cooking A Textbook Of Culinary Fundamentals.
Pfeiffer, J. ve Shulman M., R. (2013). The Art of French Pastry. A Alfred A. New York: Knopf.
Rinsky, G. ve Halpin, Rinsky, L. (2009). The Pastry Chef’s Companion A Comprehensive Resource Guide for The Baking and Pastry Professional, New Jersey: John Wiley ve Sons.
Suas, M. (2009). Advanced Bread and Pastry: A Professional Approach,First Edition, Delmar, Cengage Learning.
Tuğcu, D. (2018). Duygu Tuğcu’yla Butik Pastacılık, İstanbul: Rumuz Yayıncılık.
Referanslar
Adedotun, H. (2017). French Pâtisserie. Master Recipes and Techniques From The Ferrandi School of Culinary Arts. Paris: Flammarion.
Bertinet, R. (2012). Pastry, California: Ebury Press.
Culinary Institute of America. (2016). Baking and Pastry. New Jersey: John Wiley ve Sons, Inc., Hoboken.
French Culinary Institute ve Choate, J. (2009). The Fundamental Techniques of Classic Pastry Arts. Harry N. Abrams
Dupuis, M. ve Cazor, A. (2016). Patisserie, Master The Art of French Pastry.
Friberg, B. (2003a). The professional pastry chef: fundamentals of baking and pastry. New Jersey: John Wiley ve Sons.
Friberg. B. (2003b) The Advanced Professional Pastry Chef. New Jersey: John Wiley ve Sons.
Garza, G. (2011). Le Cordon Bleu’s Pâtisserie and Baking Foundations By the Chefs of Le Cordon Bleu. New York: Delmar.
Glencoe, (2010). Culinary Essentials. Johnson ve Wales University. California: Mcgraw-hill.
Gisslen, W. (2005). Professional Baking. Fourth Edition. New Jersey: John Wiley ve Sons.
Hanneman, L.J. (2005). Patisserie. Oxford: Elsevier Ltd.
Martel, P., Labensky, S.R. ve Hause, A.M. (2019). On Cooking A Textbook Of Culinary Fundamentals.
Pfeiffer, J. ve Shulman M., R. (2013). The Art of French Pastry. A Alfred A. New York: Knopf.
Rinsky, G. ve Halpin, Rinsky, L. (2009). The Pastry Chef’s Companion A Comprehensive Resource Guide for The Baking and Pastry Professional, New Jersey: John Wiley ve Sons.
Suas, M. (2009). Advanced Bread and Pastry: A Professional Approach,First Edition, Delmar, Cengage Learning.
Tuğcu, D. (2018). Duygu Tuğcu’yla Butik Pastacılık, İstanbul: Rumuz Yayıncılık.
