The professional French pastry series /
Vol.1. - Doughs, batters, and meringues -- Vol.2. - Creams, confections, and finished desserts -- Vol.3. - Petits fours, chocolate, frozen desserts, and sugar work -- Vol.4. - Decorations, borders and letters, marzipan, and modern desserts
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New York, NY : Van Nostrand Reinhold;
1988
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