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Roland Bilheux & Alain Escoffier Pastry Book: Professional Guide to Doughs, Batters & Meringues for Bakers & Culinary Students | Perfect for Home Baking & Pastry Chefs
Sku: 80567352 in stock
$25.3
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Description
Illus. with color photographs. 11.75x8", jacket. First Edition in English. NY: Van Nostrand Reinhold, [1988].
Volume 1 of the Professional French Pastry series overseen by Pierre Michalet. Step-by-step photographic instructions for making professional-level pastry. Large piece of jacket lacking from front panel, darkening to lower jacket edges, else good.
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