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

Doughs, Batters, and Meringues (French Professional Pastry Series)
by Roland Bilheux, Alain Escoffier

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Book Summary Information

Author: Alain Escoffier, Roland Bilheux
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1998-01-01
ISBN: 0470244089
Number of pages: 200
Publisher: Wiley

Book Reviews of Doughs, Batters, and Meringues (French Professional Pastry Series)

Book Review: EXCELLENCE IN PASTRY APPRENTICESHIP
Summary: 5 Stars

This is the first book in a series of four, designed to be both teachers to the apprentice pastry chef and a companion to the accomplished one.
And at that it succeeds fully.
In this first tome, pastries and bases are discussed and demonstrated. In effect all of the basic preparations of French patisserie are present: Tart doughs, Meringues, Genoese sponges, Biscuit a' la cuillere, puff pastry, cakes, simple breads, brioches, croissants etc.
Every preparation and method is discussed meticulously, with the assistance of a plethora of recipes and photographs. In most cases there are more than one recipe per product and large and small quantities are given, to fascilitate both the professional and the apprentice, even the home cook.
The book includes Metric measurements as any self-respecting pastry book should.
As it is a first tome in a series, the products are rearly followed to the stage of filling and decoration. This is done in the second book, which deals with creams, fillings and mousses. One should really acquire at least the first two books of the series for a complete picture. This is not necessarily bad (as far as I am concerned it is not bad at all), since a pastry chef can have the products, recipes and procedures neatly, by family, in each book.
To sum up, this book (and the whole series in general) is, as far as I am concerned still (after so many years) the best money can buy. Much better than Bo Friberg's books and a definitive guide to French Patisserie.
It is a very good investment for every aspiring or accomplished pastry chef and since the price has been reduced recently , a good bargain.

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

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

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