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What is International Pastry Techniques and Recipes about?

The document presents a detailed history of the development of international pastry and confectionery over the years. It explains how sugar replaced honey as the main ingredient and how the cultivation of sugar cane and beets spread throughout the world. It also describes the origin of several popular desserts and how modern pastry has reached a high degree of perfection.

Author

ScribdTranslations

Language

EN