(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame Creole recipe for grillades

Creole recipe for grillades

gathered especially for Remixed from the world’s top mixologists and cocktail writers

With more than eighty stunning full-color photographs

Take 15 recipes from 3 chefs

with color photographs by Kenneth Swain

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame Creole recipe for grilladesIllus. with color photographs. 11. 75x8", jacket. First Edition in English. NY: Van Nostrand Reinhold, [1988]. Volume 3 of the Professional French Pastry series overseen by Pierre Michalet. Step by step photographic instructions for making professional level pastry. Near fine. (28)