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    Books: Cooking by Cuisine -> Cooking French

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

    by:
    Bilheux, Roland
    Escoffier, Alain



    Publisher:
    John Wiley and Sons
    Published: December 19, 1997
    ISBN: 0470244097
    Format:Hardcover
    Pages:224


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    Book Description
    Product 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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