Professional French pastry series volume 3 : Petits fours, chocolate, frozen desserts, and sugar work / by Roland Bilheux and Alain Escoffier; under the direction of Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson
Title:
Professional French pastry series volume 3 : Petits fours, chocolate, frozen desserts, and sugar work / by Roland Bilheux and Alain Escoffier; under the direction of Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson
Author:
Bilheux, Roland, 1944-
Personal Author:
Publication Information:
Paris : CICEM (Compagnie Internationale de Consultation Education et Media, New York Van Nostrand Reinhold c.1988
Physical Description:
240p. : illus.
General Note:
First published as Traite de patisserie artisanale: Four secs, chocolaterie, glacerie, sucres d'art, by Editions St-Honore, Paris.
Added Author:
Format:
Books
Publication Date:
1988
Publication Information:
Paris : CICEM (Compagnie Internationale de Consultation Education et Media, New York Van Nostrand Reinhold c.1988