Kekler ve Kek Hazırlama Teknikleri
Özet
Referanslar
Ashokkumar, Y. (2019). Textbook of Bakery and Confectionary, Second Edition, PHI, Delhi
Cılızoğlu Eryılmaz, Leman. 2004. Pasta Bisküvi, Hazırlama Teknikleri ve Çeşitleri. Remzi Kitabevi.
Adedotun, H. (2017). French Pâtisserie. Master Recipes and Techniques From The Ferrandi School of Culinary Arts. Paris: Flammarion.
Amendola, J., ve Rees, N. (2003). Understanding baking: the art and science of baking (No. 21205). John Wiley & Sons.
Culinary Institute of America. (2016). Baking and Pastry. New Jersey: John Wiley & Sons, Inc., Hoboken.
Friberg, B. (2003). The professional pastry chef: fundamentals of baking and pastry. New Jersey: John Wiley ve Sons.
Gisslen, W. (2017). Professional Baking. Fourth Edition. New Jersey: John Wiley & Sons.
Labensky, S. R., Martel, P., ve Van Damme, E. (2014). On baking: A textbook of baking and pastry fundamentals. Pearson/Prentice Hall.
Patmore, E. (1999). Cookshef Baking, Parragon Publishing
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 & 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
Ashokkumar, Y. (2019). Textbook of Bakery and Confectionary, Second Edition, PHI, Delhi
Cılızoğlu Eryılmaz, Leman. 2004. Pasta Bisküvi, Hazırlama Teknikleri ve Çeşitleri. Remzi Kitabevi.
Adedotun, H. (2017). French Pâtisserie. Master Recipes and Techniques From The Ferrandi School of Culinary Arts. Paris: Flammarion.
Amendola, J., ve Rees, N. (2003). Understanding baking: the art and science of baking (No. 21205). John Wiley & Sons.
Culinary Institute of America. (2016). Baking and Pastry. New Jersey: John Wiley & Sons, Inc., Hoboken.
Friberg, B. (2003). The professional pastry chef: fundamentals of baking and pastry. New Jersey: John Wiley ve Sons.
Gisslen, W. (2017). Professional Baking. Fourth Edition. New Jersey: John Wiley & Sons.
Labensky, S. R., Martel, P., ve Van Damme, E. (2014). On baking: A textbook of baking and pastry fundamentals. Pearson/Prentice Hall.
Patmore, E. (1999). Cookshef Baking, Parragon Publishing
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 & 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.
