Professional French Pastry Series Roland Bilheux and Alain Escoffier I acquired the entire Professional French Pastry Series - four volumes on pastry and two on breads - long ago, when I was a university student dreaming of becoming a pastry chef and worrying about the objections of my education-oriented parents. The books were expensive for a student budget but I've never regretted buying them. Before I started my career I pored over the volumes hoping to learn to make at least some of the recipes. When I became a professional, I referred to them constantly. The books, which are still in print, are comprehensive, taking the reader through basic doughs, batters and meringues (volume one), creams, confections and finished desserts (volume two) to more complex work that separates the amateur from the professional - petits fours, chocolate, frozen desserts and sugar work (volume three) and decorations, borders and letters, marzipan and modern desserts (volume four). There are no molecular techniques here and the 'modern' desserts look almost laughably old-fashioned. But if there's another book or series better at teaching French pastry, I've yet to find it.