Doughs, Batters, and Meringues (French Professional Pastry Series)
Doughs, Batters, and Meringues (French Professional Pastry Series)
Editorial Reviews
Book Description
Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.
Language Notes
Text: English, French (translation)
--This text refers to an out of print or unavailable edition of this title.
Doughs, Batters, and Meringues (French Professional Pastry Series)
Doughs, Batters, and Meringues (French Professional Pastry Series),Roland Bilheux,Alain Escoffier,John Wiley & Sons,0470244089,Baking - Confectionery,Cooking,Cooking / Wine,Courses & Dishes - Pastry,Food Science,French Cookery,Methods - Professional,Regional & Ethnic - French,Cooking / Pastry
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