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Creams, Confections, and Finished Desserts (French Professional Pastry Series)
by Roland Bilheux ; Alain Escoffier
Binding: Hardcover, 224 pages
Publisher: Wiley
Weight: 2.8 pound
Dimension: H: 0.89 x L: 12.03 x W: 8.6 inches
ISBN 10: 0470244097
ISBN 13: 9780470244098
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Book 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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