Petit Fours, Chocolate, Frozen Deserts, and Sugar Work (French Professional Pastry Series)

By Alain Escoffier, Roland Bilheux, Ronald Bilheux, et al.

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: 0470244100
• ISBN13: 9780470244104
• Release Date: January 1998
• Publisher: Houghton Mifflin Harcourt
• Length: 224 Pages
• Weight: 2.75 lbs.
• Dimensions: 12.3" x 1.5" x 8.8"