An edition of Creams, Confections, and Finished Desserts (1998)

Creams, Confections, and Finished Desserts (French Professional Pastry Series)

by and

Cover of: Creams, Confections, and Finished Desserts (French Professional Pastry Series) by Roland Bilheux, Alain Escoffier, Roland Bilheux, Alain Escoffier
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Last edited by ImportBot
February 26, 2022 | History
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An edition of Creams, Confections, and Finished Desserts (1998)

Creams, Confections, and Finished Desserts (French Professional Pastry Series)

by and

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Publish Date
Publisher
Wiley
Language
English
Pages
224

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Subjects

Desserts, Pastry
Edition Availability
Cover of: Creams, Confections, and Finished Desserts (French Professional Pastry Series)
Creams, Confections, and Finished Desserts (French Professional Pastry Series)
January 1, 1998, Wiley
in English

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Book Details

First Sentence

"Creamy preparations, of varying richness and lightness, are usually made with a mixture of milk, cream, eggs, sugar, butter or shortening, and natural flavorings (fruit, liquor, liqueurs, extracts)."

ID Numbers

Open Library
OL7597108M
ISBN 10
0470244097
ISBN 13
9780470244098
Library Thing
5313155
Goodreads
101406

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February 26, 2022 Created by ImportBot import existing book