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

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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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