books by Alain Escoffier (patisserie artisanale decorative)

books by Alain Escoffier

books:

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

7 reviews
Roland Bilheux, Alain Escoffier

Wiley, 1998

Wonderful Tool for Learning Top-Notch Pastry Skills
I went to pastry school in France and found these books absolutely indispensable. Need to learn the classics of French pastry? This book (and the other three in the series*) is for you! There are lots of detailed pictures and explanations are clear and well written. Along with time-lines to help you gage how long a project will take. The recipes are frequently given for large restaurant ...

Decorations, Borders and Letters, Marzipan, and Modern Desserts (The Professional French Pastry Series, Vol 4)

4 reviews
Roland Bilheus, Alain Escoffier, ...

Van Nostrand Reinhold, 1989

A GREAT FINISH TO A GREAT SERIES
This is the fourth book in a series of four and it is a competent companion to the other three books. It deals mainly with the decoration of finished desserts, lettering and writing with a variety of ingredients (chocolate, fondant etc), marzipan decorations, edible color painting, decoration and exhibition pieces and finished desserts among others. As it is part of a series you need to get the ...

Traite De Patisserie Artisanale
Roland Bilheux, Alain Escoffier

Editions St-Honore, 1985

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

4 reviews
Roland Bilheux, Alain Escoffier

Wiley, 1998

This series leaves very little to guesswork. Not for novices
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!

Cuisinez Pour Vous Et Vos Amis
Denis Ruffel, Roland Bilheux, ...

Edition St-Honore, 1992

Special and Decorative Breads

3 reviews
Roland Bilheux, Alain Escoffier, ...

John Wiley & Sons, 1997

A book for the professional bread baker.
This book is an excelient book for both professional and student bakers. Not only does the book introduce the basics of bread baking, it also goes into the chemistry aspects of baking. This wonderful book offers a number of fasinating pictures that show many diffrent folds, rolls and techniques of developing dough. I highly recomend this book for someone who is interested in becoming a ...