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creams confections and finished desserts roland bilheux alain escoffier wiley 1998 0470244097 9780470244098 224 pages. 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.
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escoffier. french professional pastry series. hoboken nj john wiley 1998. this classic series provides a complete overview of basic techniques and applications for french pastry and is a standard for all professional pastry chefs. volumes in the series include creams confections and finished desserts doughs batters and
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creams confections and finished desserts volume 2 french professional pastry series 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
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task 11 prepares creams custards fillings and icings. 30 task 12 prepares sauces glazes and garnishes. 32 task 13 finishes baked goods. 35 task 14 assembles and finishes cakes and french pastries. 37 block e chocolate and confections task 15 prepares chocolate. 40 task 16 prepares confections. 42 block f desserts ice creams and ices
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chapters include basic creams 3 subchapters basic confections applications 6 subchapters and a glossary appendix. cloth binding in dust jacket. 28. bilheux escoffier. the professional french pastry series. volume 3 petits fours choco late frozen desserts and sugar works. paris new york cicemvan nostrand reinhard 1988 in 4 240
