Doughs, Batters, Meringues / Edition 1by Alain Escoffier, Roland Bilheux, Bilheux
Pub. Date: 01/28/1998
Publisher: Wiley, John & Sons, Incorporated
Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations. See more details below
Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.
Table of ContentsPastry Techniques and Skills.
Doughs and Batters.
Creamy Whipped Rising Batters.
Airy Whipped Rising Batters.
Whipped Rising Batters of Liquid or Semiliquid Consistency; Deep-Frying Batters.
Tart and Pie Dough.
Puff Pastry Dough.
Viennese Pastry Dough.
Leavened Dough for Buffets.
Leavened Puff Pastry Dough.
Glossary Cross-Reference List.
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