From pastry crusts and creams to intricate entrees, it covers doughs, fillings, and finishing touches that help you achieve restaurant-quality results at home. The instructions emphasize plain, workable methods and time-tested flavors, suitable for home cooks and culinary enthusiasts alike.

Techniques for pastry doughs, tarts, croquermets, and almond-based fillings, including frangipane and almond paste.
Clear, practical steps for assembling and baking biscuits, gateaux, pastries, and elegant garnishes.
Guidance on classic chicken dishes, sauces, and presentations, plus tips on glazing and finishing touches.
Notes on oven heat, baking times, and keeping textures and colors true to the dish.

Ideal for readers who enjoy traditional French cooking and want a hands-on, historical cookbook that emphasizes reliable results.

"About this title" may belong to another edition of this title.

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