Creams, Confections, and Finished Desserts (The Professional French Pastry Series, Vol 2)
Publisher: Van Nostrand Reinhold
Published: February 1989
Language: eng
Format: Hardcover
ISBN-13: 9780442205676
Subjects: Courses & Dishes - Pastry; Methods - Professional; Regional & Ethnic - French; Food & Drink / Cookery; Courses & Dishes - Desserts; Cooking / Wine; Cake decorating; Cookery, French; France; Pastry; Cooking
First sentence: Creamy preparations, of varying richness and lightness, are usually made with a mixture of milk, cream, eggs, sugar, butter or shortening, and natural flavorings (fruit, liquor, liqueurs, extracts).