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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 Wiley. Hardcover. Condition: New. 0470244097 New Condition. Seller Inventory # NEW99.1170865
Book Description Houghton Mifflin Harcourt, 1997. Hardcover. Condition: New. Never used!. Seller Inventory # P110470244097
Book Description Houghton Mifflin Harcourt, 1997. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0470244097
Book Description Condition: New. New. Seller Inventory # STR-0470244097
Book Description Wiley, 1998. Condition: New. book. Seller Inventory # M0470244097