Professional French Pastry Series (English and French Edition)

Cookbooks, Food & Wine

Bilheux, Roland

Desserts

Van Nostrand-Reinhold

Special and Decorative Breads

Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.

Professional French Pastry Series: Doughs, Batters, and Meringues (French Professional Pastry Series)

Escoffier, Alain

Baking

John Wiley&Sons, Inc.

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 and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.

Creams, Confections, and Finished Desserts (French Professional Pastry Series)

ESCOFFIER, Auguste

Michalet, Pierre

Mariner Books

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.

Petit Fours, Chocolate, Frozen Deserts, and Sugar Work (French Professional Pastry Series)

Houghton, mifflin, harcourt

Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.

Professional French Pastry Series: Decorations, Borders and Letters, Marzipan, and Modern Desserts (French Professional Pastry Series)

Herve, Daniel

Pouradier, Jean-Marie

This volume presents a wide variety of dishes that are appropriate for receptions and buffets.

Pastry Hors d'oeuvres, Mini-Sandwiches, Canapés, Assorted Snacks, Hot Hors d'oeuvres, Cold Brochettes, Centerpieces for Buffets (The Professional Caterer Series)

Ruffel, Denis

Professional Cooking

This volume covers dishes that are of prime importance for catered events, and also used in restaurants, specialty food shops.

Professional Caterer Series: Individual Cold Dishes, Pates - Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches

Main Courses & Side Dishes

In this volume, Denis Ruffel gives a new twist to many classics of the French repertory.

Professional Caterer Series: Croustades-Quenelles-Souffles-Beignets-Individual Hot Dishes-Mixed Salads Fish in Aspic-Lobsters-Poultry in Aspic

See the best price to sell, buy, or rent books by Bilheux, Roland. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Bilheux, Roland

See the best price to sell, buy, or rent books by Bilheux, Roland. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Professional French Pastry Series (English and French Edition)

Special and Decorative Breads

Professional French Pastry Series: Doughs, Batters, and Meringues (French Professional Pastry Series)

Creams, Confections, and Finished Desserts (French Professional Pastry Series)

Petit Fours, Chocolate, Frozen Deserts, and Sugar Work (French Professional Pastry Series)

Professional French Pastry Series: Decorations, Borders and Letters, Marzipan, and Modern Desserts (French Professional Pastry Series)

Special and Decorative Breads

Pastry Hors d'oeuvres, Mini-Sandwiches, Canapés, Assorted Snacks, Hot Hors d'oeuvres, Cold Brochettes, Centerpieces for Buffets (The Professional Caterer Series)

Professional Caterer Series: Individual Cold Dishes, Pates - Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches

Professional Caterer Series: Croustades-Quenelles-Souffles-Beignets-Individual Hot Dishes-Mixed Salads Fish in Aspic-Lobsters-Poultry in Aspic