Doughs, Batters, Meringues / Edition 1

Doughs, Batters, Meringues / Edition 1

by Alain Escoffier, Roland Bilheux, Bilheux
     
 

ISBN-10: 0470244089

ISBN-13: 9780470244081

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.

Overview

Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.

Product Details

ISBN-13:
9780470244081
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
01/28/1998
Series:
French Professional Pastry Series, #5
Pages:
200
Product dimensions:
8.54(w) x 11.99(h) x 0.78(d)

Related Subjects

Table of Contents

Pastry 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.

Leavened Dough.

Viennese Pastry Dough.

Leavened Dough for Buffets.

Leavened Puff Pastry Dough.

Glossary.

Glossary Cross-Reference List.

Index.

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