Description
Outlines the methods and secrets of making fine Viennese pastries, ranging from quick and easy unbaked confections to the elaborate classics–such as Sachertorte–covering a wide range of possiblities in seven delicious chapters
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Outlines the methods and secrets of making fine Viennese pastries, ranging from quick and easy unbaked confections to the elaborate classics–such as Sachertorte–covering a wide range of possiblities in seven delicious chapters
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