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Petits Fours, Chocolate, Frozen Desserts, And Sugar Work |
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Annotations:
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.
Publisher's Remarks:
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.
Product Detail:
Author: Bilheux, Roland
Author: Escoffier, Alain
Joint Author: Escoffier, Alain
Publisher: John Wiley & Sons Inc,
Content Language: English
Book,
Hardcover: 224 pages
Weight: 2.79 lbs.
Dimensions: L: 12.02 in. x W: 8.62 in. x H: 0.88 in.
Comes with Illustrations
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