Professional French Pastry Series

by Roland Bilheus, Alain Escoffier, Pierre Michalet

Book Overview

Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0442205694
• ISBN13: 9780442205690
• Release Date: January 1989
• Publisher: Van Nostrand Reinhold Company
• Length: 4 Pages
• Weight: 3.10 lbs.
• Dimensions: 1.0" x 12.0" x 8.6"