Complete pastrywork techniques

By I. Nicolello

A guide to pastrywork for both students and professional chefs. The book contains an extensive selection of recipes covering virtually every dish a patissier will encounter. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 034055147X
• ISBN13: 9780340551479
• Release Date: January 1992
• Publisher: Hodder Arnold H&S
• Length: 356 Pages
• Weight: 1.46 lbs.