[Online library] Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (The Professional French Pastry Series)






 | #1751366 in Books |  1988-12 | Original language:English | PDF # 1 |  12.00 x8.75 x1.50l, | File Name: 0442205686 | 240 pages


||0 of 0 people found the following review helpful.| Five Stars|By ryszard|Very good.|0 of 0 people found the following review helpful.| Five Stars|By BobRich|Excellent!

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.


[PDF.cd30]  Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (The Professional French Pastry Series)
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You can specify the type of files you want, for your gadget.Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (The Professional French Pastry Series)   |  Roland Bilheux, Alain Escoffier. I was recommended this book by a dear friend of mine.

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