Annotations:
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.

Publisher's Remarks:
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.

Product Detail:

Author: Bilheux, Roland

Author: Escoffier, Alain

Joint Author: Escoffier, Alain

Publisher: John Wiley & Sons Inc,

Content Language: English

Book,

Hardcover: 224 pages

Weight: 2.8 lbs.

Dimensions: L: 12.03 in. x W: 8.6 in. x H: 0.89 in.

Comes with Illustrations