The professional French pastry series
By: Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by Rhona Poritzky-Lauvand and James Peterson.
Contributors: Escoffier, Alain, 1947-; Michalet, Pierre.
Publisher: CICEM (Compagnie internationale de consultation éducation et media); Van Nostrand Reinhold
Published: 1988
Place of publication: Paris; New York
Language: eng
Subjects: Pastry -- France; Cookery, French; Cake decorating
Notes: Translation of: Traité de pâtisserie artisanale.
Includes index.
Table of contents: title: v. 1. Doughs, batters, and meringues; title: v. 2. Creams, confections, and finished desserts; title: v. 3. Petits fours, chocolate, frozen desserts, and sugar work; title: Decorations, borders and letters, marzipan, and modern desserts.