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Professional french pastry series / Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet
By: Bilheux, Roland
.
Contributor(s): Escoffier, Alain | Michalet, Pierre.
Material type: 
TextSeries: Professional french pastry series.Publisher: New York : Van Nostrand Reinhold : CICEM, 1988Description: 4 volúmenes : ilustraciones.ISBN: 0442205651 (v.1).Subject(s): Pasteles -- Cocina francesa | Confitería | Pasteles | Cocina francesa | Decoración de pastelesDDC classification: R 641.865 B594p
Contents:
1 Doughs, batters and meringues -- v. 2 Creams, confections and finished desserts - v.3 Petit fours, chocolate, frozen desserts and sugar work - v.4 Decorations, borders and letters, marzipan and modern desserts
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Libro (referencia) | Biblioteca Central UNIBE | Referencia | R 641.865 B594p (Browse shelf) | Vol.1 Ej.1 | Available | 940986 | |
| Libro (referencia) | Biblioteca Central UNIBE | Referencia | R 641.865 B594p (Browse shelf) | Vol.2 Ej.1 | Available | 940987 | |
| Libro (referencia) | Biblioteca Central UNIBE | Referencia | R 641.865 B594p (Browse shelf) | Vol.3 Ej.1 | Available | 940988 | |
| Libro (referencia) | Biblioteca Central UNIBE | Referencia | R 641.865 B594p (Browse shelf) | Vol.4 Ej.1 | Available | 940989 |
1 Doughs, batters and meringues -- v. 2 Creams, confections and finished desserts - v.3 Petit fours, chocolate, frozen desserts and sugar work - v.4 Decorations, borders and letters, marzipan and modern desserts