French Professional Pastry: Creams, Confections and Finished Desserts
Roland Bilheux and Alain Escoffier
A guide to the art of French pastry for both the beginner and the experienced professional.
The “Professional French Pastry Series” covers a wide range of skills that are useful not only to the pastry chef, but to restaurateurs and caterers as well. Not only does the series provide the essentials to making the basic doughs encountered in traditional French pastry but also teaches the arts of confectionery, ice-cream making, chocolate work, pulling sugar, and a variety of other skills.
The restaurateur will find the “Professional French Pastry Series” extremely valuable, not only for the preparation of desserts, but for any preparation calling for pastry, creams, and sorbets. It will be especially helpful to caterers who are often called upon to prepare hors d’oeuvre and savory baked dishes.
The “Professional French Pastry Series” is a useful resource and reference for anyone interested in learning more about French pastry, regardless of experience.