Creams, Confections & Finished Desserts: Professional French Pastry Series Volume II by Roland Bilheux and Alain Escoffier and CICEM

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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 0470244097
  • ISBN 13 9780470244098
  • Published Dec 31 1997
  • Format Hardcover
  • Language English
  • 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. Basic creams and confections and their uses in finished desserts. Large-quantity professional recipes, alternative recipes and small-quantity recipes.

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