by
Sarramon, Christian.
Call Number
641.865 PAR
Publication Date
2010
Summary
An exquisitely photographed introduction to the great French tradition of baking, from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris.
Format:
Books
Relevance:
126987.6094
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by
Salamon, Hagar.
Call Number
305.8924063 21
Publication Date
1999
Format:
Electronic Resources
Relevance:
0.1355
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