Petits Fours, Chocolate, Frozen Desserts, and Sugar Work |
|
| Author:
| Bilheux, Roland
Escoffier, Alain |
| Series title: | French Professional Pastry Ser. |
| ISBN: | 978-0-470-24410-4 |
| Publication Date: | Jan 1998 |
| Publisher: | Houghton Mifflin Harcourt Publishing Company
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| Book Format: | Hardback |
| List Price: | AUD $99.99 |
Book 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.
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.