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Creams, Confections, and Finished Desserts (The Professional French Pastry Series, Vol 2)
Creams Confections and Finished Desserts - The Professional French Pastry Series, Vol 2
Author: Roland Bilheux, Alain Escoffier
The first two sections of Volume 2 are devoted to basic creams and basic confections, which, together with the basic doughs in Volume 1 provide a complete overview of the fundamental pastry recipes and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.
ISBN-13: 9780442205676
ISBN-10: 0442205678
Publication Date: 2/1989
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Publisher: Van Nostrand Reinhold
Book Type: Hardcover
Members Wishing: 2
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