Creams, Confections, and Finished Desserts |
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Author:
| Bilheux, Roland Escoffier, Alain Escoffier, Auguste |
Series title: | French Professional Pastry Ser. |
ISBN: | 978-0-470-24409-8 |
Publication Date: | Jan 1998 |
Publisher: | Houghton Mifflin Harcourt Publishing Company
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Book Format: | Hardback |
List Price: | AUD $99.99 |
Book Description:
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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.
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.