La Patisserie Pratique Recuil de Recettes Patisserie, Confiserie, Glaces Formant un Guide Pratique

Descripción

237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well as recipes for many common popular dishes. Also includes illustrations of many dishes to show examples of how they should look when complete. Some wear and scuffs on the covers and spine, some small tears on pages, some annotations in ink. Text in French. N° de ref. del artículo 3200

Contactar al vendedor

Denunciar este artículo

Detalles bibliográficos