Publisher's Synopsis
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.
Petits Fours, Chocolate, Frozen Desserts, Sugar Work, Volume 3 - French Professional Pastry Series
Hardback (05 Jan 1998)
Not available for sale
Includes delivery to the United States
Out of stock
Check stock
Book information
| ISBN: | 9780470244104 |
| Publisher: | Houghton Mifflin Harcourt |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 05 Jan 1998 |
| Language: | English |
| Number of pages: | 224 |
| Weight: | 1266g |
| Height: | 305mm |
| Width: | 219mm |
| Spine width: | 22mm |
