French Professional Pastry Series, Volume 1: Doughs, Batters, & Meringues by Roland Bilheux and Alain Escoffier

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Notes about this book

  • jdepaula on May 22, 2010

    For learning the fundamentals of classic French pastry, there is none better!

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  • ISBN 10 0470244089
  • ISBN 13 9780470244081
  • Published Dec 31 1997
  • Format Hardcover
  • Page Count 200
  • Language English
  • Edition English language ed
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

Roland Bilheux and Alain Escoffier offer an amazingly thorough education in traditional French pastry techniques. Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations. Covers equipment and techniques for doughs, batters and meringues, and provides large-quantity professional recipes, alternative recipes and small-quantity recipes.

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