(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work

Illus. 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.

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