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Petit Fours, Chocolate, Frozen Deserts, and Sugar Work (French Professional Pastry Series)

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Petit Fours, Chocolate, Frozen Deserts, and Sugar Work (French Professional Pastry Series)

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.
Country USA
Brand HOUGHTON MIFFLIN HARCOURT
Manufacturer Houghton Mifflin Harcourt
Binding Hardcover
Height 12.25
Length 8.75
Weight 3
Width 1.5
ReleaseDate 1998-01-19

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