Publisher's Synopsis
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.
Le Cordon Bleu Dessert Techniques
Hardback (04 Mar 1999)
Not available for sale
Includes delivery to the United States
Out of stock
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Book information
| ISBN: | 9780304351206 |
| Publisher: | Cassell |
| Imprint: | Cassell |
| Pub date: | 04 Mar 1999 |
| DEWEY: | 641.86 |
| DEWEY edition: | 21 |
| Number of pages: | 224 |
| Weight: | 1187g |
| Height: | 285mm |
| Width: | 220mm |
