Picks and Pans Review: Mastering the Art of French Pastry

UPDATED 06/17/1985 at 01:00 AM EDT Originally published 06/17/1985 at 01:00 AM EDT

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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