Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.

Doughs, Batters, and Meringues (The Professional French Pastry Series, Vol 1) (English and French Edition)

Cookbooks, Food & Wine

Roland Bilheux

Escoffier, Alain

Baking

Van Nostrand-Reinhold

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

Bilheux, Roland

This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.

Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (The Professional French Pastry Series) (English and French Edition)

Kitchen Appliances

Decorations, Borders and Letters, Marzipan, and Modern Desserts (The Professional French Pastry Series) (English and French Edition)

Bilheus, Roland

Michalet, Pierre

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

John Wiley&Sons, Inc.

Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.

Professional French Pastry Series: Decorations, Borders and Letters, Marzipan, and Modern Desserts (French Professional Pastry Series)

Desserts

Houghton, mifflin, harcourt

Special and Decorative Breads

Herve, Daniel

Pouradier, Jean-Marie

This volume presents a wide variety of dishes that are appropriate for receptions and buffets.

Pastry Hors d'oeuvres, Mini-Sandwiches, Canapés, Assorted Snacks, Hot Hors d'oeuvres, Cold Brochettes, Centerpieces for Buffets (The Professional Caterer Series)

Ruffel, Denis

Professional Cooking

This volume covers dishes that are of prime importance for catered events, and also used in restaurants, specialty food shops.

Professional Caterer Series: Individual Cold Dishes, Pates - Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches

Main Courses & Side Dishes

In this volume, Denis Ruffel gives a new twist to many classics of the French repertory.

Professional Caterer Series: Croustades-Quenelles-Souffles-Beignets-Individual Hot Dishes-Mixed Salads Fish in Aspic-Lobsters-Poultry in Aspic

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Books by Escoffier, Alain