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Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques
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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 p ISBN13: 9780304351206 ISBN10: 0304351202 Material Type: hardcover
Description
Description
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 p, ISBN13: 9780304351206 ISBN10: 0304351202 Material Type: hardcover
Product Details
Product Details
ISBN10: 0304351202
ISBN13: 9780304351206
Publisher: Le Cordon Bleu
Print Length: 224
Authors
Authors
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