Restaurant Pastries and Desserts introduces students to the techniques that have become the professional standard for pastry making in France. Included are more than 600 recipes and over 400 full-colour photographs that show the extraordinary desserts you can create. From fruit desserts to creme souffles and mousses, you can learn all you need to make some extraordinary desserts.
- ISBN10 0471286001
- ISBN13 9780471286004
- Publish Date 18 October 1996 (first published September 1996)
- Publish Status Out of Print
- Out of Print 29 January 2008
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 432
- Language English