Creams, Confections, and Finished Desserts (French Professional Pastry Series)

Creams, Confections, and Finished Desserts (French Professional Pastry Series)

Editorial Reviews
Book Description
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.

Creams, Confections, and Finished Desserts (French Professional Pastry Series),Roland Bilheux,Alain Escoffier,John Wiley & Sons,0470244097,Baking - Confectionery,Cooking,Cooking / Wine,Courses & Dishes - Desserts,Courses & Dishes - Pastry,French Cookery,Methods - Professional,Regional & Ethnic - French,Cooking / Pastry

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