Professional French pastry series
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Paris
CICEM
1988
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Table of Contents:
- v. 1. Doughs, batters, and meringues
- v. 2. Creams, confections, and finished desserts
- v. 3. Petits fours, chocolate, frozen desserts, and sugar work
- Decorations, borders and letters, marzipan, and modern desserts.
The professional French pastry series