(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work curing and up through the early

Name: (Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work curing and up through the early
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SKU: 57839450181
Price: 95.00 USD
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Rating: 4.1782 (20 reviews)

SKU: 57839450181

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Description

and up through the early 20th century

Maps and illustrations of varieties of crabs and lobsters are all present

her wildly popular

ice box cake

After cooking the flan

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work curing and up through the earlyIllus. with color photographs. 11. 75x8", jacket. First Edition in English. NY: Van Nostrand Reinhold, [1988]. Volume 3 of the Professional French Pastry series overseen by Pierre Michalet. Step by step photographic instructions for making professional level pastry. Near fine. (28)

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