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Decorations, Borders and Letters, Marzipan, Modern Desserts, Volume 4 (French Professional Pastry Series)

Auguste Escoffier, Roland Bilheux




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 | #2138413 in Books |  HOUGHTON MIFFLIN HARCOURT |  1998-04-01 |  1998-04-15 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  12.07 x.92 x8.60l,3.21 | File type: PDF | 240 pages

||0 of 0 people found the following review helpful.| It is my guide book for piping ideas|By Almondmeal|Old- school as it may be, but some times old means authentic and original . I wouldn't recommend this book to beginners for this book do not really encompass a step to step how to. If you are crazy for chocolate or buttercream pattern or letters piping, this would be the book for you. I have been using this book ever since I bo|Language Notes|Text: English (translation)| Original Language: French|From the Publisher|Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almon

Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.

You can specify the type of files you want, for your device.Decorations, Borders and Letters, Marzipan, Modern Desserts, Volume 4 (French Professional Pastry Series)   |  Auguste Escoffier, Roland Bilheux. Which are the reasons I like to read books. Great story by a great author.

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