(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame with color plates showing meats

with color plates showing meats of varying quality

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(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame with color plates showing meatsIllus. 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)