French Pastry Series • 4 Volumes
by Roland Bilheux and Alain Escoffier
from C.H.I.P.S.
| Doughs, Batters, and Meringues |
Creams, Confections, and Finished Desserts |
Petit Fours, Chocolate, Frozen Desserts, and Sugar Work |
Decorations, Borders and Letters, Marzipan, and Modern Desserts |
This acclaimed series has become a standard in the industry, sought after by the executive pastry chef and the student of the subject. The volumes are easy to use. The authors have
organized the information in each chapter to guide the user methodically through every step: History, Uses, Equipment and Recipes, Initial Preparation, Step-by-Step, and Procedure Diagram. Thousands of full-color photos, diagrams and charts accompany the recipes. These are a definitive work for the modern pastry chef!
Buy the Complete 4 volume set
and SAVE: $399.00 + shipping
Professional French Pastry Series
Volume 1: Doughs, Batters, and Meringues
Contents:
- Pastry Techniques and Skills
- Creamy Whipped Rising Batters
- Airy Whipped Rising Batters
- Whipped Rising Batters of Liquid or Semi-liquid Consistency: Deep-Frying Batters
- Tart and Pie Dough
- Puff Pastry Dough
- Leavened Dough
- Viennese Pastry Dough
- Leavened Dough for Buffets
- Leavened Puff Pastry Dough
203 pages • 855 color photographs • $125.00 + shipping
Professional French Pastry Series
Volume 2: Creams, Confections
and Finished Desserts
Contents:
- Basic Creams
- Egg-Based Creams
- Beaten Creams
- Light-Textured Creams
- Confections
- Basic Confections
- Applications
- Finished Products Based on Pâte à Choux
- Assembling Cakes
- Finished Cakes
- Finished Products Based on Pâte Brisée
- Finished Products Based on Puff Pastry
- Finished Leavened Breads and Pastries
239 pages • 945 color photographs • $125.00 + shipping
Professional French Pastry Series
Volume 3: Petit Fours, Chocolate
Frozen Desserts, and Sugar Work
Contents:
- Petits Fours Secs (Assorted Cookies)
- Chocolate
- Frozen Desserts
- Sugar Work
239 pages • 1,106 color photographs • $125.00 + shipping
Professional French Pastry Series
Volume 4: Decorations, Borders
and Letters, Marzipan, and Modern Desserts
Contents:
- Basic Decorating Techniques
- Decorative Borders and Lettering
- Marzipan Decorations
- Examples of Professional Decoration
- Modern Desserts
- Presentation Pieces at the Charles Proust Competition
271 pages • 1,250 color photographs • $125.00 + shipping
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| Doughs, Batters, and Meringues |
Creams, Confections, and Finished Desserts |
Petit Fours, Chocolate, Frozen Desserts, and Sugar Work |
Decorations, Borders and Letters, Marzipan, and Modern Desserts |
These 4 volumes of The Professional French Pastry Series
are individually available
--OR--
Buy the complete set and SAVE! Set: $399.00 + shipping
|
