Petits Fours, Chocolate, Frozen Desserts, Sugar Work, Volume 3 (French Professional Pastry Series)
📄 Viewing lite version
Full site ›
Book Details
Author(s)Auguste Escoffier, Roland Bilheux
PublisherHoughton Mifflin Harcourt
ISBN / ASIN0470244100
ISBN-139780470244104
Sales Rank450,448
CategoryCooking
MarketplaceUnited States 🇺🇸
Description ▲
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.
More Books in Cooking
Markets of Provence: A Culinary Tour of Southern France
View
Wine Journal: A Wine Lover's Album for Cellaring and T…
View
The Best of Mexico
View
The Best of New Orleans (Best of ... S)
View
The East India Company Book of Tea
View
Food Combining Bible: Your Complete Guide to Using the…
View
Soup Kitchen: The Ultimate Collection from the Ultimat…
View
Innocent Smoothie Recipe Book: 57 1/2 recipes from our…
View
Home Made: Good, Honest Food Made Easy
View