Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (The Professional French Pastry Series, Vol 3)
Publisher: Van Nostrand Reinhold
Published: December 1988
Language: eng
Format: Hardcover
ISBN-13: 9780442205683
Subjects: Courses & Dishes - Desserts; Food & Drink / Cookery; Cooking / Wine; Cake decorating; Cookery, French; France; Pastry; Cooking
First sentence: Before beginning the decoration of a cake or other pastry, it is often necessary to prepare certain ingredients and equipment in advance.