French Professional Pastry Series: Dough, Batters, & Meringues, Volume 1. BY: Roland Bilheux & Alain Escoffier. 200 Pages, Full Color, Hardcover
$80.00
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- Professional French Pastry Series
- Volume 1: Doughs, Batters, and Meringues
- Contents:
- Pastry Techniques and Skills
- Creamy Whipped Rising Batters
Product Overview
Professional French Pastry Series
Volume 1: Doughs, Batters, and Meringues
Contents:
- Pastry Techniques and Skills
- Creamy Whipped Rising Batters
- Airy Whipped Rising Batters
- Whipped Rising Batters of Liquid or Semi-liquid Consistency: Deep-Frying Batters
- Tart and Pie Dough
- Puff Pastry Dough
- Leavened Dough
- Viennese Pastry Dough
- Leavened Dough for Buffets
- Leavened Puff Pastry Dough
- 203 pages
- 855 color photographs
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