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

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

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 Wiley
Manufacturer Van Nostrand Reinhold
Binding Hardcover
EANs 9780442205683
ReleaseDate 0000-00-00

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