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    Cooking Books -> Pastries

    Creams, Confections, and Finished Desserts

    Bilheux, Roland
    Escoffier, Alain

    John Wiley & Sons
    Published: December 1997
    ISBN: 0470244097

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    Book Description
    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.

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