Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series)

By Alain EscoffierRoland BilheuxRonald Bilheux, et al.

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0442205686
• ISBN13: 9780442205683
• Release Date: January 1988
• Publisher: Van Nostrand Reinhold Company
• Length: 240 Pages
• Weight: 2.78 lbs.
• Dimensions: 0.9" x 8.6" x 12.0"