 Creams, Confections, and Finished Desserts
ISBN: 978-0-470-24409-8
Hardcover
224 pages
January 1998
US $80.00
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BASIC CREAMS.
Egg-Based Creams.
Beaten Creams.
Light-Textured Creams.
BASIC CONFECTIONS.
Basic Confections.
APPLICATIONS.
Finished Products Based on Pâte à Choux (Cream Puff Pastry).
Assembling Cakes.
Finished Cakes.
Finished Products Based on Pâte Brisée (Tart Dough).
Finished Products Based on Puff Pastry.
Finished Leavened Breads and Pastries.
Glossary.
Glossary Cross-Reference List.
Acknowledgments/About the Translators.
Index.
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