(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame Take 15 recipes from 3

Take 15 recipes from 3 chefs

with fourteen elaborations in which rice

Eixample and the old fishermen's quarter of Barceloneta

and enticing for a whole new generation of readers

With more than eighty stunning full-color photographs

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame Take 15 recipes from 3Illus. with color photographs. 11. 75x8", jacket. First Edition in English. NY: Van Nostrand Reinhold, [1988]. Volume 3 of the Professional French Pastry series overseen by Pierre Michalet. Step by step photographic instructions for making professional level pastry. Near fine. (28)