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Books: Cooking by Cuisine -> Cooking French
Creams, Confections, and Finished Desserts (French Professional Pastry Series)
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by:
Bilheux, Roland
Escoffier, Alain
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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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