by Bruce Healy and Paul Bugat
Bugat, grandson of Escoffier's original pastry chef, operates a Pans pâtisserie; Healy teaches in America. Their detailed and well-illustrated collection of recipes is as thick as a creamy gateau. Given the time, the rich ingredients and proper tools, it can help any experienced cook produce airy brioches, lacy Napoleons and other feathery concoctions. (Barron's, $21.95)
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