Petits Fours, Chocolate, Frozen Desserts, Sugar Work, Volume 3 / Edition 1

Petits Fours, Chocolate, Frozen Desserts, Sugar Work, Volume 3 / Edition 1

by Auguste Escoffier, Roland Bilheux
     
 

ISBN-10: 0470244100

ISBN-13: 9780470244104

Pub. Date: 01/28/1998

Publisher: Houghton Mifflin Harcourt


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.

Overview


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.

Product Details

ISBN-13:
9780470244104
Publisher:
Houghton Mifflin Harcourt
Publication date:
01/28/1998
Series:
French Professional Pastry Series , #2
Pages:
224
Product dimensions:
8.62(w) x 12.02(h) x 0.88(d)

Table of Contents


Petits Fours Secs (Assorted Cookies).

Chocolate.

Frozen Desserts.

Sugar Work.

Glossary.

Glossary Cross-References.

Translators' Notes.

Acknowledgments.

Index.

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