- Author(s)
- STEFFEN Jacques
- Editor
- École hôtelière de Lausanne
- Library(ies)
- Confectionery
- Release date
- 2002
- ISBN
- NC
Summary
1. General Points
2. Pastries
3. Sponges
4. Meringue Bases
5. Creams and sauces
6. Sweets
7. Ice-Creams and frozen Desserts
8. Cakes, Tortes and Tarts
9. Pâtisserie Slices and Petits Fours
10. Savouries
11. Basic Recipes
12. Quick Reminder