(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame Eixample and the old fishermen's

Eixample and the old fishermen's quarter of Barceloneta

with fourteen elaborations in which rice

Creole recipe for grillades

and hungry monks

With expert advice and 100+ companion recipes highlighting the power of nutrient-rich foods and supplements

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work Open flame Eixample and the old fishermen'sIllus. 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)