Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (Volume 3)

The Professional French Pastry Series

More of this series from Rivendell Books:

Volume 1: Doughs, Batters, and Meringues

Volume 2: Creams, Confections, and Desserts

Volume 4: Decorations, Borders and Letters, Marzipan, and Modern Deserts