Petit Fours, Chocolate, Frozen Desserts, and Sugar Work: Professional French Pastry Series Volume III by Roland Bilheux and Alain Escoffier and CICEM

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  • ISBN 10 0470244100
  • ISBN 13 9780470244104
  • Published Jan 05 1998
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

Roland Bilheux and Alain Escoffier offer an amazingly thorough education in traditional French pastry techniques. Petits fours, chocolate, frozen desserts and sugar work. Large-quantity professional and alternative recipes from France's leading pastry chefs.

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