 Creams, Confections, and Finished Desserts
ISBN: 978-0-470-24409-8
Hardcover
224 pages
January 1998
US $80.00
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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.
