Author: BILHEUX & ESCOFFIER.
Title: Professional French Pastry Series. Volume 2 : Creams, confections, and finished desserts.
Description: New York, Van Nostrand Reinhard, 1988 in-4, 240 pp., illustrations, reliure éditeur, jaquette Chapters include Basic Creams (3 subchapters), Basic confections, Applications (6 subchapters), and a glossary appendix. Cloth binding in dust jacket

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