Bookverdict.com

Pastry chef Manzke's first cookbook takes bakers of all levels through traditional pastry techniques in chapters devoted to different types of breads and pastries, including brioche, pâte á choux, pâte brisée, and more. In the introduction, Manzke provides tips on which ingredients will ensure optimal results. She discusses flavors when baking and how she prefers a less sweet appro...Log In or Sign Up to Read More