| Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) |  | Authors: Roland Bilheux, Alain Escoffier
Publisher: Wiley
Category: Book
List Price: $80.00
Buy New: $45.48
as of 5/26/2012 16:28 EDT details
You Save: $34.52 (43%)
New (24) Used (21) from $44.58
Seller: indoobestsellers
Sales Rank: 883,892
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: 1
Pages: 224
Number Of Items: 1
Shipping Weight (lbs): 2.8
Dimensions (in): 12 x 8.6 x 0.9
ISBN: 0470244100
EAN: 9780470244104
ASIN: 0470244100
Publication Date: January 19, 1998
Availability: Usually ships in 1-2 business days
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| Also Available In:
| • | Hardcover - Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (The Professional French Pastry Series) | | • | Hardcover - French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts | | • | Hardcover - Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry) | | • | Hardcover - Decorations, Borders and Letters, Marzipan, and Modern Desserts (The Professional French Pastry Series) |
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Product Description
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.
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