Includes a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice creams. This item will be published on October 3, 2000. You may order it now and Amazon will ship it to you when it arrives. To TOP French Professional Pastry Series , Vol 1 Doughs, Batters, and Meringues Roland Bilheux, Alain Escoffier Avg. Petit Fours, Chocolate, Frozen Deserts, Sugar Work Roland Bilheux, Alain Escoffier Avg.
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A good tradesman, if you will. It does not teach the innovative and artistic desserts techniques. But if you master these books, you'll be able to produce in any kitchen in the world. 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.