In this step-by-step guide, foremost French pastry chefs Buys and Decluzeau show readers how to use paper cones to decorate cakes, pastries, desserts and a wide range of other foods with panache. Beginning with simple dots, lines and strokes, they advance one step at a time to magnificently large and complex constructions.
评分
评分
评分
评分
本站所有内容均为互联网搜索引擎提供的公开搜索信息,本站不存储任何数据与内容,任何内容与数据均与本站无关,如有需要请联系相关搜索引擎包括但不限于百度,google,bing,sogou 等
© 2025 book.wenda123.org All Rights Reserved. 图书目录大全 版权所有