Doughs, Batters, and Meringues and Creams, Confections, and Finished Desserts and Petits Fours, Chocolate, Frozen Desserts, and Sugar Work and ... Desserts (French Professional Pastry Series)

Doughs, Batters, and Meringues and Creams, Confections, and Finished Desserts and Petits Fours, Chocolate, Frozen Desserts, and Sugar Work and ... Desserts (French Professional Pastry Series) image
ISBN-10:

0471321494

ISBN-13:

9780471321491

Edition: 1
Released: Sep 14, 1998
Publisher: wiley
Format: Hardcover, 888 pages
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Description:

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