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 education et media); Van Nostrand Reinhold
Published: 1988
Place of publication: Paris; New York
Language: eng; fre
Subjects: Pastry  -- -France.; Cookery, French.; Cake decorating.
Work titles: Traite de pâtisserie artisanale. 
Notes: Translation of: Traite de pâtisserie artisanale.

Includes index.
Table of contents: title: v. 1. Doughs, batters, and meringues.