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Author :
Publisher :
Page : 232 pages
File Size : 15,29 MB
Release : 1991
Category : Cooking
ISBN : 9780960712014
This collection offers a wide range of appetizers and desserts to be used for more than just the start or finish of a meal. Appetizers are great for light suppers, and desserts add variety to Sunday Brunch.
Author : J. Serclier
Publisher : Рипол Классик
Page : 699 pages
File Size : 45,44 MB
Release :
Category : History
ISBN : 5885120234
Author :
Publisher :
Page : 288 pages
File Size : 30,75 MB
Release : 1982
Category : Conservation of natural resources
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Author :
Publisher :
Page : 190 pages
File Size : 42,24 MB
Release : 1985
Category : Colorado
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Author :
Publisher :
Page : 502 pages
File Size : 33,63 MB
Release : 1983
Category : Environmental impact statements
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Author : United States. Forest Service. Rocky Mountain Region
Publisher :
Page : 942 pages
File Size : 10,29 MB
Release : 1983
Category : Forest management
ISBN :
Author :
Publisher :
Page : 266 pages
File Size : 26,9 MB
Release : 1989
Category : Colorado
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Publisher :
Page : 168 pages
File Size : 39,67 MB
Release : 1984
Category :
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Author : Charles Edward Cutts Birch Appleton
Publisher :
Page : 602 pages
File Size : 29,11 MB
Release : 1879
Category : Literature
ISBN :
Author : Tish Boyle
Publisher : Wiley
Page : 0 pages
File Size : 28,90 MB
Release : 2000-02-09
Category : Cooking
ISBN : 9780471293132
"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country's leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." -François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today's consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!" -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone