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Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series)
 
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Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) (Hardcover)

by Roland Bilheux (Author), Alain Escoffier (Author)
3.8 out of 5 stars  (4 customer reviews)

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Better Together

Buy this book with Creams, Confections, and Finished Desserts (French Professional Pastry Series) by Roland Bilheux today!

Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) Creams, Confections, and Finished Desserts (French Professional Pastry Series)
Buy Together Today: $114.00

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Editorial Reviews
Product Description
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 work.

The publisher, John Wiley & Sons
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, an assortment of frozen desserts, and a thorough description of sugar work.

Product Details
  • Hardcover: 224 pages
  • Publisher: Wiley (January 19, 1998)
  • Language: English
  • ISBN-10: 0470244100
  • ISBN-13: 978-0470244104
  • Product Dimensions: 12 x 8.6 x 0.9 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: