An edition of Creams, Confections, and Finished Desserts
(1998)
Creams, Confections, and Finished Desserts (French Professional Pastry Series)
by Roland Bilheux and Alain Escoffier
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Creams, Confections, and Finished Desserts (French Professional Pastry Series)
January 1, 1998, Wiley
in English
0470244097 9780470244098
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Book Details
First Sentence
"Creamy preparations, of varying richness and lightness, are usually made with a mixture of milk, cream, eggs, sugar, butter or shortening, and natural flavorings (fruit, liquor, liqueurs, extracts)."
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| February 26, 2022 | Created by ImportBot | import existing book |