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Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series)
Petits Fours Chocolate Frozen Desserts and Sugar Work - French Professional Pastry Series
Author: Roland Bilheux, Alain Escoffier
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.
ISBN-13: 9780470244104
ISBN-10: 0470244100
Publication Date: 1/19/1998
Pages: 224
Rating:
  • Currently 3/5 Stars.
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3 stars, based on 1 rating
Publisher: John Wiley Sons
Book Type: Hardcover
Members Wishing: 6
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