Traité de pâtisserie artisanale, les pâtes de base, Roland Bilheux, Alain Escoffier (in French)
Years ago, sometime in the ‘80s, I was asked to translate this book and three others in the series into English. In so doing, I had a course many of the subtleties of French baking. The pictures aren’t pretty (although they are in color), but they’re abundant and cover everything. This is the first in the series and covers the basics. These (this and the three additional volumes in the series) are the best and most thorough I know of. Copyright 1984, first edition, hardcover, full-color, 199 pages, condition very good (missing dust jacket)
Years ago, sometime in the ‘80s, I was asked to translate this book and three others in the series into English. In so doing, I had a course many of the subtleties of French baking. The pictures aren’t pretty (although they are in color), but they’re abundant and cover everything. This is the first in the series and covers the basics. These (this and the three additional volumes in the series) are the best and most thorough I know of. Copyright 1984, first edition, hardcover, full-color, 199 pages, condition very good (missing dust jacket)
Years ago, sometime in the ‘80s, I was asked to translate this book and three others in the series into English. In so doing, I had a course many of the subtleties of French baking. The pictures aren’t pretty (although they are in color), but they’re abundant and cover everything. This is the first in the series and covers the basics. These (this and the three additional volumes in the series) are the best and most thorough I know of. Copyright 1984, first edition, hardcover, full-color, 199 pages, condition very good (missing dust jacket)