Description: Indulge in the world of French professional pastry with this hardcover book, "PETITS FOURS, CHOCOLATE, FROZEN DESSERTS, AND SUGAR WORK" by Roland Bilheux and Alain Escoffier. Published by Wiley & Sons, Incorporated, John in 1988, this book is part of the French Professional Pastry Series Vol 3. It features 240 pages of mouth-watering recipes and stunning illustrations, making it a must-have for any pastry enthusiast. This book is perfect for those who want to enhance their skills in the art of pastry making. With a focus on courses and dishes, it covers a wide range of topics such as chocolate work, sugar work, and frozen desserts. The ISBN-10 is 0470244100 and the original language is French. Get your hands on this vintage book and take your pastry game to the next level! Other books in series in my listings.
Price: 19.95 USD
Location: Wilmore, Kentucky
End Time: 2024-11-05T07:24:29.000Z
Shipping Cost: 6.13 USD
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Item Specifics
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Publication Name: Wiley
Book Title: French Professional Pastry Series Vol 3
Book Series: French Professional Pastry Ser.
Original Language: French
Publisher: Wiley & Sons, Incorporated, John
Vintage: Yes
Publication Year: 1988
Type: Hardcover
Format: Hardcover
Language: English
Illustrator: Yes
ISBN-10: 0470244100
Author: Alain Escoffier, Roland Bilheux
Genre: Cooking
Topic: Courses & Dishes / Pastry
Number of Pages: 240 Pages
