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Product Description
Product Description
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.
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First Sentence
Creamy preparations, of varying richness and lightness, are usually made with a mixture of milk, cream, eggs, sugar, butter or shortening, and natural flavorings (fruit, liquor, liqueurs, extracts). Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Creamy preparations, of varying richness and lightness, are usually made with a mixture of milk, cream, eggs, sugar, butter or shortening, and natural flavorings (fruit, liquor, liqueurs, extracts). Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
No regret,
By
This review is from: Creams, Confections, and Finished Desserts (Hardcover)
I have purchaced this book just because i like french pastries and like to try myself to make those wonderful pastries that we see in the vitrine. And i did not regret that.Now I am going to purchace the full series.After reading ,this book I can now prepare brioche,eclair,petit pain,cream cormet.Buy them I promise you will not regret at all.All my friend do not believe that i cook them myself.
5.0 out of 5 stars
A complete howto on french pastry methodology,
By
This review is from: Creams, Confections, and Finished Desserts (Hardcover)
This book stands out from most of my other cookbooks because it does not only focus on what to put into the things it describes, but how to do it, and what not to do. The latter is, for some reason, quite hard to find.Don't expect a book for keeping on the table in the living room because of its pretty pictures, like the latest trend in cookbooks seems to mandate. This book is directed towards people who need to do something in the kitchen, and tries to tell them how in a relatively simple way. A very nice book, although it is directed towards learning in a professional environment. You will also need volume 1 to get the full benefit of this book.
5.0 out of 5 stars
This series leaves very little to guesswork. Not for novices,
By A Customer
This review is from: Creams, Confections, and Finished Desserts (Hardcover)
An excellent and complete manual for French pastry. These classic techniques are taught to every French pastry apprentice. They are all basic instuctions but very detailed and can be built on very easily. Only caveat: the ingredients used are French and/or European and American equivalents aren't suggested. Only the language has been translated-but not the culture!
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