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Table of Contents
Preface. Acknowledgements.
1. The Four Cornerstones.
2 Ingredients and Equipment.
3 Creating a Dessert Menu.
4 Plating.
5 Beverage Pairings.
6 Desserts. Appendix A. Resources for Ingredients. Appendix B. Web Sites Useful to the Pastry Chef. Appendix C. Organizations Offering Continuing Education Opportunities. Appendix D. Important Temperatures for the Pastry Chef. Bibliography. Glossary. Index.
