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Roland Bilheux & Alain Escoffier Pastry Book - Petits Fours, Chocolate, Frozen Desserts & Sugar Work Techniques | Professional Baking Guide for Chefs & Home Bakers | Perfect for Culinary Schools, Baking Classes & Dessert Recipes
Sku: 31087224 in stock
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Description
Illus. with color photographs. 11.75x8", jacket. First Edition in English. NY: Van Nostrand Reinhold, [1988].
Volume 3 of the Professional French Pastry series overseen by Pierre Michalet. Step-by-step photographic instructions for making professional-level pastry. Near fine.
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