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: | Dec 1997 |
| Publisher: | Houghton Mifflin Harcourt Publishing Company
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| Book Format: | Hardback |
| List Price: | USD $80.00 |
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.