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Creams, Confections, and Finished Desserts (French Professional Pastry Series)
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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 finished desserts that are based on the basic doughs, creams, and confections.
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| Detail | Value |
|---|---|
| Author | Alain Escoffier |
| Binding | Hardcover |
| Dewey Decimal Number | 641 |
| EAN | 9780470244098 |
| ISBN | 0470244097 |
| Label | Wiley |
| Languages | English |
| List Price | $80.00 |
| Manufacturer | Wiley |
| Number Of Items | 1 |
| Number Of Pages | 224 |
| Product Group | Book |
| Product Type Name | ABIS_BOOK |
| Publication Date | 1998-01-01 |
| Publisher | Wiley |
| Studio | Wiley |
| Title | Creams, Confections, and Finished Desserts (French Professional Pastry Series) |
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ChefTalk.com › Cookbooks & Cookware › Cookbooks › Baking › Desserts & Sweets › Creams, Confections, and Finished Desserts (French Professional Pastry Series)
