Product Description: He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy...read more (view table of contents, read Amazon.com's description)

Product Description: 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. (view table of contents, read Amazon.com's description)

Product Description: 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...read more (view table of contents, read Amazon.com's description)

An American adaptation of a standard guide to the French culinary arts