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|a Decoración de tortas y reposteria paso a paso.
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|a Bogotá :
|b Programa Educativo Visual,
|c 1994.
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| 300 |
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|a 4 volúmenes :
|b ilustraciones ;
|c 29 cm.
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| 500 |
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|a Incluye índice temático y glosario
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|a Volumen 1. Utensilios necesarios para repostería. Técnicas de decoración y adorno. Masas o pastas -- Volumen 2. Bizcocho o genovesa. Troncos rellenos. Pasteles con nombre propio. Repostería para fiestas entrañables. Tortas de aniversario. Pasteles de la fiesta del amor -- Volumen 3. Pasta "Choux. Dulces de sartén. Masa quebrada. Hojaldre. Bollería -- Volumen 4. Pequeños dulces. Pastas y galletas. Flanes, budines y natillas. Helados, granizados y sorbetes. Mermeladas, jaleas y confituras. Postres con frutas
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