(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame gathered especially for Remixed from

gathered especially for Remixed from the world’s top mixologists and cocktail writers

For too long in the UK (and elsewhere) beans were thought of as dreary hippy fodder

and enticing for a whole new generation of readers

with color photographs by Kenneth Swain

with fourteen elaborations in which rice

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame gathered especially for Remixed fromIllus. with color photographs. 11. 75x8", jacket. First Edition in English. NY: Van Nostrand Reinhold, [1988]. Volume 3 of the Professional French Pastry series overseen by Pierre Michalet. Step by step photographic instructions for making professional level pastry. Near fine. (28)