Professional French pastry series, volume 2: creams, confections,& finished desserts

By Alain Escoffier, Roland Bilheux, Auguste Escoffier

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0442205678
• ISBN13: 9780442205676
• Release Date: January 1989
• Publisher: Van Nostrand Reinhold
• Length: 240 Pages
• Weight: 2.75 lbs.
• Dimensions: 9.8" x 0.8" x 6.7"