Doughs, Batters, and Meringues and Creams, Confections, and Finished Desserts and Petits Fours, Chocolate, Frozen Desserts, and Sugar Work and Decorations, ... Desserts (French Professional Pastry Series)
by Roland Bilheux, Alain Escoffier
1998888 pages
John Wiley & Sons·1 editions
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Doughs, Batters, and Meringues and Creams, Confections, and Finished Desserts and Petits Fours, Chocolate, Frozen Desserts, and Sugar Work and Decorations, ... Desserts (French Professional Pastry Series) (1998)
Doughs, Batters, and Meringues and Creams, Confections, and Finished Desserts and Petits Fours, Chocolate, Frozen Desserts, and Sugar Work and Decorations, ... Desserts (French Professional Pastry Series) (1998)
John Wiley & Sons
John Wiley & Sons
Hardcover
ISBN 10: 0471321494
ISBN 13: 9780471321491