Le Cordon Bleu Dessert TechniquesThis reference work for the practical cook covers all aspects of dessert cookery from preparing fruit to making spun sugar. Chef Laurent Duchene demonstrates with step by step sequences and p, ISBN13: 9780304351206 ISBN10: 0304351202 Material Type: hardcover
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This reference work for the practical cook covers all aspects of dessert cookery from preparing fruit to making spun sugar. Chef Laurent Duchene demonstrates with step-by-step sequences and p, ISBN13: 9780304351206 ISBN10: 0304351202 Material Type: hardcover