Professional French Pastry Ser. Vol. 2 : Creams, Confections, Finished Desserts

Description: Title: Creams, Confections, and Finished Desserts (The Professional French Pastry Series, Volume 2) Author(s): Roland Bilheux and Alain EscoffierPublisher: CICEM and Van Nostrand ReinholdYear: 1988Binding: HardcoverLanguage: English (Translated from French)Pages: 240Approx. Size: 12 x 8.5 x 0.85 inches CONDITION DESCRIPTION: Overall vintage, pre-owned item is in very good condition. Terra cotta colored hardcover has wear to bottom edge and lightly rubbed corners. Dust jacket is included with light creasing along edges and a small tear on the top front corner, some foxing inside near the top edge. Page edges of text block has foxing to the top edge but no deep creases or gouges. Internal pages are excellent and after a quick inspection no notes, highlights, or tears found. Binding is secure. Great vintage copy! Please view all photos for these and additional condition reporting. FROM PUBLISHER: The Professional French Pastry Series, consisting of four highly detailed volumes brimming with color photographs, is a landmark kitchen reference against which all others will be measured. Translated directly from the universally acclaimed French editions, they display and explain every aspect of the sublime art of French pastry making, from preparation of the working area and ingredients to refined techniques and tools for the most exquisite fillings and ornamentation. Volume 2 in the series, Creams, Confections, and Finished Desserts, provides a thorough introduction to the many delicious fillings and toppings that can be combined with the pastries described in volume 1. Recipes for mouth-watering creams of all types, including egg-based, beaten, and light-textured creams, are clearly described and illustrated. In addition, this volume contains detailed instructions for making confections, which are often used in pastry making, including crystallized candies, chocolate sauce, fruit jellies, glazes, preserves, fondant, marzipan, walnut paste, caramel, Montélimar nougat, nougatine, marshmallow, pralines, and ganache fillings. You'll also learn how to combine the creams and confections in this volume with the doughs from volume 1 to create an enormous array of finished desserts-delectable to the palate, appealing to the eye. You'll quickly master the skills needed to pro- duce an outstanding assortment of pastries based on pâte à choux, leavened dough, tart dough, and puff pastry, including an elaborate croquemboche (cream puff pyramid), galettes, cream puffs, tarts, turn- overs, napoleons, bouchées, and brioches. The instructions here are especially valuable because they explain not only how to perform a technique, but why a particular method produces the best results. Means for achieving consistency in the finished dessert, critical for the professional, are emphasized throughout. The selection of fresh ingredients and how best to store them are thoroughly covered, as are variations and suggestions for experimentation. The time required to make each preparation is given, as is the maximum storage time for finished products. The degree of difficulty for every recipe is rated with one through five chef's toques. More than 900 superb color photographs - of all ingredients and utensils, every procedure, and of the finished pastries-complement the recipes and directions. SELLER DETAILS: 1. Please read condition description and view all photos. The item in the photos is the actual item you will receive. We take the time to photograph and describe all of our products so you know exactly what you are purchasing; no stock photos or generic condition descriptions are used. All items are photographed in natural light and never edited other than size cropping. 2. Free for buyer Domestic Economy USPS Media Mail Shipping. Please be sure your address is correct and USPS verified. Items returned to us due to address error will require a shipping fee to be paid by the buyer for us to resend the item. All book/ephemera items are shipped securely and tightly (no loose packing). To be more kind to our environment we pack our items in both clean, reused plastic and corrugated boxes. We do not print a packing slip so to request one please leave us a note. We are a very small, independent seller/collector so we process orders quickly and hand off packages to USPS same or next business day depending on the time orders are placed (EST). 3. If you're unsure about condition or would like more photos please send us a message, we're happy to help. Contact us if you have any additional questions about our items.

Price: 51.3 USD

Location: Wethersfield, Connecticut

End Time: 2024-01-30T15:44:40.000Z

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