The Professional French Pastry Series
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The Professional French Pastry Series Doughs Batters And Meringues
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Author : Roland Bilheux
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1988
The Professional French Pastry Series Doughs Batters And Meringues written by Roland Bilheux and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cake decorating categories.
French Professional Pastry Series Letters Marzipan And Modern Desserts
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Author : Roland Bilheux
language : en
Publisher:
Release Date : 1988
French Professional Pastry Series Letters Marzipan And Modern Desserts written by Roland Bilheux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cake decorating categories.
The Professional French Pastry Series
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Author : Roland Bilheux
language : en
Publisher: Van Nostrand Reinhold
Release Date : 1988-02-01
The Professional French Pastry Series written by Roland Bilheux and has been published by Van Nostrand Reinhold this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-02-01 with Cooking categories.
The Professional French Pastry Series Petits Fours Chocolate Frozen Desserts And Sugar Work
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Author : Roland Bilheux
language : en
Publisher:
Release Date : 1988
The Professional French Pastry Series Petits Fours Chocolate Frozen Desserts And Sugar Work written by Roland Bilheux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cake decorating categories.
The Professional French Pastry Series
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Author : Roland Bilheux
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1989-01-01
The Professional French Pastry Series written by Roland Bilheux and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-01-01 with Cooking categories.
The Professional French Pastry Series Creams Confections And Finished Desserts
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Author : Roland Bilheux
language : en
Publisher:
Release Date : 1988
The Professional French Pastry Series Creams Confections And Finished Desserts written by Roland Bilheux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cake decorating categories.
Decorations Borders And Letters Marzipan And Modern Desserts
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Author : Roland Bilheux
language : en
Publisher:
Release Date : 1988
Decorations Borders And Letters Marzipan And Modern Desserts written by Roland Bilheux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cooking, French categories.
The Classic And Contemporary Recipes Of Yves Thuris Modern French Pastry
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Author : Yves Thuri?s
language : en
Publisher: Wiley
Release Date : 1996-03-06
The Classic And Contemporary Recipes Of Yves Thuris Modern French Pastry written by Yves Thuri?s and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-03-06 with Cooking categories.
Here, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams. In addition, he shows readers with a step-by-step approach how to: assemble cakes more easily with cake rings, cake frames, sheet pans and other molds; create today's light, natural decorations with fruit, fruit gelees, and chocolate; create incomparable croquembouche ('crunch in the mouth') delicacies and much, much more.
Petits Fours Chocolate Frozen Desserts And Sugar Work
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Author : Roland Bilheux
language : en
Publisher: Wiley
Release Date : 1998-01-19
Petits Fours Chocolate Frozen Desserts And Sugar Work written by Roland Bilheux and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-01-19 with Cooking categories.
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.
French Patisserie
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Author : FERRANDI Paris
language : en
Publisher: Rizzoli Publications
Release Date : 2017-11-14
French Patisserie written by FERRANDI Paris and has been published by Rizzoli Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-14 with Cooking categories.
Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.