Professional French pastry series
By: Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by Rhona Poritzky-Lauvand and James Peterson.
Contributors: Escoffier, Alain, 1947-; Michalet, Pierre.
Edition: 2nd ed.
Publisher: Compagnie internationale de consultation éducation et media; John Wiley; Wiley
Published: uuuu
Place of publication: Paris; New York
Language: eng
Subjects: Pastry -- France; Cookery, French; Cake decorating
Notes: Translation of: Traité de pâtisserie artisanale.
Table of contents: title: v. 4. Decorations, borders and letters, marzipan, and modern desserts.