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French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts
French Professional Pastry Series Decorations Borders and Letters Marzipan Modern Desserts
Author: Roland Bilheux, Alain Escoffier
Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.
ISBN-13: 9780470250006
ISBN-10: 0470250003
Publication Date: 4/1/1998
Pages: 240
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Publisher: John Wiley Sons
Book Type: Hardcover
Members Wishing: 3
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