The Pastry by Roland Bilheux and Alain Escoffier and Denis Ruffel and Pierre Michalet and Anne Sterling
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0470250070
- ISBN 13 9780470250075
- Published Jan 10 1998
- Format Hardcover
- Page Count 244
- Language English
- Countries United States
- Publisher John Wiley & Sons
- Imprint John Wiley & Sons Inc
Other cookbooks by this author
- 4: The Professional Caterer Series: Meat and Game,Sauces and Bases, Planning,Execution,Display, and Decoration for Buffets and Receptions,
- 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
- French Professional Pastry Series, Volume 3: Petits Fours, Chocolate, Frozen Desserts, and Sugar Work
- Petit Fours, Chocolate, Frozen Desserts, and Sugar Work: Professional French Pastry Series Volume III
- The Professional Caterer
- The Professional Caterer Series: Individual Cold Dishes, Pates, Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches
- The Professional Caterer Series: Croustades-Quenelles-Souffles-Beignets-Individual Hot Dishes-Mixed Salads-Fish in Aspic-Lobsters-Poultry in Aspic
- The Professional Caterer Series: Croustades - Quenelles - Soufles - Beignets - Individual Hot Dishes - Mixed Salads - Fish in Aspic - Lobsters - Pou
- The Professional Caterer Series (Book 2): Individual Cold Dishes, Pates, Terrines, Galatines 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
