Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (The Professional French Pastry Series) (English and French Edition)
ISBN-10:
0442205686
ISBN-13:
9780442205683
Author(s): Bilheux, Roland & Alain Escoffier
Edition: First Edition
Released: Jan 01, 1988
Publisher: Van Nostrand-Reinhold
Format: Hardcover, 240 pages
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Description:
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.
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