Book (Practical) Recipe Confectionery technique dough for professionals [expanded and revised]

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Recipe
The base of the confectionery, the 11 dough.
This is a practical book that 5 patissier introduce the confectionery using each dough together with the recipe.
The ingredients that are essential for western confectionery are the dough.
The briese, Part Sucre, Per Fuilleute, パータ Genova, パータ Light Biscuit, パータ Shoe, Part Lube, etc.
The taste differs depending on the variation, mix ratio and interpretation. The dough is an important part that becomes the backbone in confectionery making.
In this revised version of the book, 5 people appeared in the patissier.
While showing the specific recipe, each patissier's approach for each of the 11 dough.
This is a textbook for those who want to know or learn about the dough in the actual site of confectionery making.
* This book was revised by adding the recipe of Ryosuke Sugata to the confectionery technique dough 』 for 『 Pro published by Seibundo Shinkosha in 2010 by adding 48 pages.