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The professional French pastry series

Author: Roland Bilheux; Alain Escoffier; Pierre Michalet
Publisher: Paris : CICEM (Compagnie internationale de consultation éducation et media) ; New York : Van Nostrand Reinhold, ©1988-
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Roland Bilheux; Alain Escoffier; Pierre Michalet
ISBN: 0442205651 9780442205652 0442205570 9780442205577
OCLC Number: 17622155
Notes: Translation of: Traité de pâtisserie artisanale.
Includes index.
Description: volumes <1-4> : color illustrations ; 31 cm
Contents: v. 1. Doughs, batters, and meringues --
v. 2. Creams, confections, and finished desserts --
v. 3. Petits fours, chocolate, frozen desserts, and sugar work --
v. 4. Decorations, borders and letters, marzipan, and modern desserts.
Other Titles: Traité de pâtisserie artisanale.
Responsibility: Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by Rhona Poritzky-Lauvand and James Peterson.

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