Doughs, Batters, and Meringues and Creams, Confections, and Finished Desserts and Petits Fours, Chocolate, Frozen Desserts, and Sugar Work and Decorations, ... Desserts (French Professional Pastry Series)
Publisher: John Wiley & Sons
Published: September 14, 1998
Language: eng
Format: Hardcover
Number of pages: 888
ISBN-13: 9780471321491
Subjects: Methods - Baking; Cooking / Baking; Cooking / Wine