Petits Fours, Chocolate, Frozen Desserts, Sugar Work, Volume 3

by Alain Escoffier, Roland Bilheux, Ronald Bilheux, et al.

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0470244100
• ISBN13: 9780470244104
• Release Date: January 1998
• Publisher: Houghton Mifflin
• Length: 224 Pages
• Weight: 2.95 lbs.
• Dimensions: 0.9" x 8.6" x 12.0"