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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Book Description Houghton Mifflin Harcourt. Hardcover. Book Condition: New. 0470244097 New Condition. Bookseller Inventory # NEW7.1108301
Book Description Houghton Mifflin Harcourt, 1997. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110470244097
Book Description Book Condition: New. New. Bookseller Inventory # S-0470244097