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Creams, Confections & Finished Desserts: Professional French Pastry Series Volume Ii
(HC )
Product Details:
Photos:
Color Photographs
Description:
Roland Bilheux and Alain Escoffier offer an amazingly thorough education in traditional French pastry techniques. Basic creams and confections and their uses in finished desserts. Large-quantity professional recipes, alternative recipes and small-quantity recipes.
