Creams, Confections, and Finished Desserts (Volume 2)

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The Professional French Pastry Series More of this series from Rivendell Books: Volume 1: Doughs, Batters, and Meringues Volume 3: Petits Fours, Chocolate, Frozen Desserts, and Sug ar Work Volume 4: Decorations, Borders and Letters, Marzipan, and Modern Deserts Show more