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.

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

Cookbooks, Food & Wine

Escoffier, Alain

Bilheus, Roland

Michalet, Pierre

Baking

Van Nostrand-Reinhold

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.

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

Escoffier, Auguste

Bilheux, Roland

Mariner Books

Volume 2 reviews the six basic doughs used to make bread figures, ribbons, flowers and much more and offers numerous examples of decorated breads and presentation pieces.

Special and Decorative Breads: Traditional, Regional and Special Breads-Fancy Breads-Viennese Pastries-Croissants Brioches-Decorative Breads-Presentation Pieces

Kayser, Éric

Couet, Alain

Ganachaud, Bernard

Ganachaud, Isabelle

Ganachaud, Valerie

Herve, Daniel

Megard, Leon

Saunier, Yves

Chazalon, Jean

John Wiley&Sons, Inc.

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

This volume offers a prestigious collection of classic dishes and buffet menus.

Meat and Game-Sauces and Bases, Execution, Display and Decoration for Buffets and Receptions (The Professional Caterer Series)

Cooking by Ingredient

Prestige des Grands Chefs The grand tradition of good French cooking is alive and well thanks to the dedicated chefs in every city, small and large, throughout the regions of France, who come to their stoves each day to interprete the classic recipes with imagination and energy. The cuisine of France evolves with each generation as the chefs of today pass on their knowledge and secrets to the young men and women who will inherit this tradition. No matter what their ratings in the guides might be, all these cooks are the «Grands Chefs» of France. Secrets of Good French Cooking Chef Pierre Paillon has selected over 200 top-quality recipes from 60 chefs throughout France for this superbly-illustrated volume. Although original and creative, all these dishes have their roots in the traditions of classic French cooking. This collection of recipes, offered by a diverse group of restaurant chefs throughout France, will help unlock many of the secrets of good French cooking in France today. Trained in the apprenticeship tradition and inspired by the classic repertoire of recipes and techniques, these chefs have combined ingredients in innovative ways to express a personal style. The recipes are presented in five categories:
<ul>
<li>Cold first courses</li>
<li>Hot first courses</li>
<li>Fish dishes</li>
<li>Meat dishes</li>
<li>Desserts.</li>
</ul>Beautiful, detailed photos illustrate the final presentation of most of the recipes. In the last part of this book are additional special recipes along with the locations of all Chef’s restaurants.

Secrets of Good French Cooking (Prestige Des Grands Chefs)

Paillon, Pierre

Regional & International

Prestige des Grands Chefs Dessert is the grand finale of a great meal. To make a memorable lasting impression, the dessert must excite all the senses: above all it must taste delicious but it should also have texture, a lovely aroma and be beautiful to look at. A «designer dessert», which each individual serving arranged with care and purpose on an attractive plate and cleverly decorated, is a stunning way to finish a dining experience. Talented pastry chef and teacher, Philippe Durand has developed many new ideas and methods for presenting «plated desserts». He has analyzed all the components necessary for creating dazzling presentations of individual desserts arranged artistically on a plate. These innovative dishes will inspire restaurant chefs and caterers as well as home cooks who love to entertain. This book is presented in three sections. The first section illustrates the principles of style, technique and decoration necessary for the successful presentation of an individual dessert. The main part consists of dessert «formulas», grouped according to the main ingredient, along with photographs to help achieve the same stunning results. The basic recipes and techniques for making the desserts in the main section are given at the end. Restaurant chefs will find desserts to make ahead in quantity that are easily assembled to order. There are innovative ideas for combining colorful and flavorful ingredients that will inspire pastry shop owners and caterers. And for the talented home cook who wants to serve a dazzling, decorated dessert to guests, this book offers many delicious possibilities.

Designer Desserts (Prestige Des Grands Chefs)

Durand, Philippe

Desserts

Prestige des Grands Chefs More than a century ago, the techniques of modern French pastry were developed. Since that time, the paper cone has been one of the basic tools of the «pätissier». It is the simplest of all tools — a triangle of parchment paper — Yet in the hands of a trained professional or amateur the paper cone becomes the pen of a writer and the brush of an artist. The stunning decorations that are applied with the paper cone are literally the «icing on the cake». More than a technical manual this comprehensive work details every style and technique for creating beautiful decorations with a paper cone from learning new designs to the application on culinary works of art. The information in this book will help the novice get started and inspire the professional to improve his or her technique and to express this art in new ways. The first section of this treatise on the paper cone includes the basic techniques for using this simple tool. By following the progression of the 120 practice sheets that make up the major portion of this book, you will obtain the skill to pipe a wide variety of decorations. These practice sheets also have been designed to be used apart from the book to trace the designs over and over. After you have mastered the designs on the practice sheets, the last chapter shows a wide range of finished works of pastry art as well as ways of using the paper cone to pipe designs for plate presentation and other applications. Food professionals and enthusiastic amateurs at all levels of proficiency will be guided to improve their results. For very little cost in equipment and materials, you’ll produce spectacular decorations.

Decorating With a Paper Cone (Prestige Des Grands Chefs)

Buys, Alain

Decluzeau, Jean-Luc

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