(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame With more than eighty stunning

With more than eighty stunning full-color photographs

with fourteen elaborations in which rice

and enticing for a whole new generation of readers

and hungry monks

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

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame With more than eighty stunningIllus. 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)