(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame and enticing for a whole

and enticing for a whole new generation of readers

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

with color photographs by Kenneth Swain

gathered especially for Remixed from the world’s top mixologists and cocktail writers

with fourteen elaborations in which rice

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame and enticing for a wholeIllus. 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)