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French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts
added by carrots on November 1, 2006 8:22 AM
Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.Buy this book
Doughs, Batters, and Meringues (French Professional Pastry Series)
added by wellness on October 31, 2006 9:47 AM
Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.Buy this book
Creams, Confections, and Finished Desserts (French Professional Pastry Series)
added by learner on November 3, 2006 1:11 AM
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...
