OP: Traité de Pâtisserie Artisanale (vols I–IV)
Editions St-Honore, Paris, 1984, 1985, 1987. Hardcover. Very Good.
In the 1980s, and for many years after, the greatest resource for French pastry technique was found in four volumes called Traité de Pâtisserie Artisanale by professional pastry chefs and instructors Roland Bilheux and Alain Escoffier. They were later issued in English as the French Professional Pastry Series.
We offer here all four volumes in their original French. They are:
- Les Pâtes de Base (1984)
- Crèmes, Confiserie, Entremets, Applications Produits Finis (1985)
- Fours Secs, Chocolaterie, Glacerie, Sucres d’Art (1985)
- Décor, Bordures et Lettres, Modelage Pâte d’Amandes, Nouveaux Entremets, Pièces de Prestige (1987)
Each large format book (8.75” x 12”) is filled with hundreds of color photographs and illustrations accompanying rigorous instruction in everything from pastry dough and cake batters to chocolate and sugar sculptures. Impressive and still wholly relevant (because the basics never change).
Ours are unused and in Very Good condition, showing modest wear from long shelving. The first volume bears a significant tear to the front panel of the jacket, which is now protected in a mylar sleeve.
