Cordon Bleu Patisserie Foundations
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Offers a thorough introduction to classic French patisserie techniques. This book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technologys influence on todays chefs. It is suitable for aspiring professional chefs.
Country of Origin : United States
Number Of Pages : 384
Year of Publication : 2011
Classification: STUDY AIDS & TEXTBOOKS