(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

and hungry monks

with color plates showing meats of varying quality

For too long in the UK (and elsewhere) beans were thought of as dreary hippy fodder

with fourteen elaborations in which rice

(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)