Author: BILHEUX & ESCOFFIER.
Title: The Professional French Pastry Series. Volume 3: Petits Fours, Chocolate, Frozen Desserts, and Sugar Works.
Description: Paris & New York, CICEM/van Nostrand Reinhard, 1988 in-4, 240 pp. illustrées, reliure éditeur, jaquette There is a valuable glossary appendix. Cloth binding in dust jacket

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