(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame with fourteen elaborations in which

with fourteen elaborations in which rice

with color plates showing meats of varying quality

with color photographs by Kenneth Swain

Creole recipe for grillades

With expert advice and 100+ companion recipes highlighting the power of nutrient-rich foods and supplements

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame with fourteen elaborations in whichIllus. 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)