Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series)

Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series)

Editorial Reviews
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.

The publisher, John Wiley & Sons
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, an assortment of frozen desserts, and a thorough description of sugar work.

Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series),Roland Bilheux,Alain Escoffier,John Wiley & Sons,0470244100,Cooking,Cooking / Wine,Courses & Dishes - Desserts,Courses & Dishes - Pastry,Cooking / Desserts

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