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Le cordon bleu : dessert techniques / Laurent Duchene and Bridget Jones
Material type:
TextPublication details: New York : William Morrow and Company, Inc., c1999Description: 224 pages : illustrations ; 29 cmISBN: - 9780688169077
- TX 773 .D83 1999
Contents:
Fruit Desserts -- Iced Desserts -- Custards, Creams & Whips -- Souffles, Mousses, & Meringues -- Soft Cheese Desseerts -- Batters & Omelettes -- Basic Techniques -- Cakes & Gateaux -- Pastries -- Grains -- Petits Fours -- Finishing Touches.
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| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 773 .D83 1999 (Browse shelf(Opens below)) | c.1 | Available | NULIB000013893 |
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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| GC TX 772 .M43 2010 Chewy gooey crispy crunchy melt-in-your-mouth cookies / | GC TX 773 .B47 2012 Desserts : perfectly prepared to enjoy every day. | GC TX 773 .D47 2010 Desserts. | GC TX 773 .D83 1999 Le cordon bleu : dessert techniques / | GC TX 773 .H84 1994 The Low-fat 150-calorie dessert cook book / | GC TX 773 .K39 2017 Maison Kayser's French pastry workshop / | GC TX 773 .M33 2011 Macaroons : 30 recipes for perfect bite-sized treats. |
Includes index.
Fruit Desserts -- Iced Desserts -- Custards, Creams & Whips -- Souffles, Mousses, & Meringues -- Soft Cheese Desseerts -- Batters & Omelettes -- Basic Techniques -- Cakes & Gateaux -- Pastries -- Grains -- Petits Fours -- Finishing Touches.
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