Petit Fours, Chocolate, Frozen Deserts, and Sugar Work (French Professional Pastry Series)
Released: Jan 01, 1998
Publisher: Houghton, mifflin, harcourt
Format: Hardcover, 224 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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