French Professional Pastry Series, Volume 3: Petits Fours, Chocolate, Frozen Desserts, and Sugar Work by Roland Bilheux and Alain Escoffier
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- ISBN 10 0442205686
- ISBN 13 9780442205683
- Published Dec 01 1988
- Format Hardcover
- Page Count 224
- Language English
- Edition English language ed
- Countries United States
- Publisher Van Nostrand Reinhold
Publishers Text
Volume 3 of this series 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.Other cookbooks by this author
- Basic Bread Making
- Creams, Confections & Finished Desserts: Professional French Pastry Series Volume II
- Decorations, Borders and Letters, Marzipan, and Modern Desserts: Professional French Pastry Series Volume IV
- French Professional Pastry Series, Volume 4: Decorations, Borders and Letters, Marzipan, and Modern Desserts
- French Professional Pastry Series, Volume 1: Doughs, Batters, & Meringues
- French Professional Pastry Series, Volume 1: Doughs, Batters, & Meringues
- French Professional Pastry Series, Volume 2: Creams, Confections, and Finished Desserts
- The Pastry
- Petit Fours, Chocolate, Frozen Desserts, and Sugar Work: Professional French Pastry Series Volume III
- The Professional Caterer Series: Individual Cold Dishes, Pates, Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches
- Professional Caterer Volume 4: Meat And Game - Sauces And Bases, Planning, Execution, Display And Decoration For Buffets And Receptions
- Professional French Pastry Series: Special and Decorative Breads
- Professional French Pastry Series: Special and Decorative Breads
- Professional French Pastry Vol 1-3
- Professional French Pastry, 4 Vols.
- Special and Decorative Breads Vol 2 (The Professional French Pastry Series)
- Special and Decorative Breads Vols1&2
