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Decorations, Borders and Letters, Marzipan, and Modern Desserts (The Professional French Pastry Series) (English and French Edition)
Decorations, Borders and Letters, Marzipan, and Modern Desserts (The Professional French Pastry Series) (English and French Edition)
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This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.

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This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.

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