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Creams, Confections, and Finished Desserts (French Professional Pastry Series)
Creams Confections and Finished Desserts - French Professional Pastry Series
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: 9780470244098
ISBN-10: 0470244097
Publication Date: 1/1/1998
Pages: 224
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Publisher: John Wiley Sons
Book Type: Hardcover
Members Wishing: 2
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