by Bridget Laurent & JONES DUCHENE (Author)
This reference work for the practical cook covers all aspects of dessert cookery from preparing fruit to making spun sugar. Chef Laurent Duchene demonstrates with step-by-step sequences and photography of finished dishes.
Format: Hardcover
Pages: 224
Edition: First Edition
Publisher: Sterling*+ Publishing Company
Published: 04 Mar 1999
ISBN 10: 0304351202
ISBN 13: 9780304351206
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