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Creams, Confections, and Finished Desserts Volume 2

Creams, Confections, and Finished Desserts Volume 2 - French Professional Pastry Series

Hardback (18 Dec 1997)

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    Publisher's Synopsis

    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.

    Book information

    ISBN: 9780470244098
    Publisher: Houghton Mifflin Harcourt
    Imprint: Houghton Mifflin Harcourt
    Pub date:
    Number of pages: 224
    Weight: 1270g
    Height: 306mm
    Width: 218mm
    Spine width: 23mm

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