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PETITS FOURS, CHOCOLATE, FROZEN DESSERTS, AND SUGAR WORK By Roland Bilheux VG

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

Product Images

PETITS FOURS, CHOCOLATE, FROZEN DESSERTS, AND SUGAR WORK By Roland Bilheux VGPETITS FOURS, CHOCOLATE, FROZEN DESSERTS, AND SUGAR WORK By Roland Bilheux VGPETITS FOURS, CHOCOLATE, FROZEN DESSERTS, AND SUGAR WORK By Roland Bilheux VGPETITS FOURS, CHOCOLATE, FROZEN DESSERTS, AND SUGAR WORK By Roland Bilheux VG

Item Specifics

All returns accepted: ReturnsNotAccepted

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

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