This is the sequel (II) to the basic French confectionery notes compiled by Le Cordon Bleu Cooking School. Building on the basics, it covers more advanced techniques, allowing you to tackle time-consuming traditional pastries like croquembouche. ■Contents "Menu examples utilizing basic techniques" "Basic French confectionery techniques" Easy explanations of traditional pastries Edited by Le Cordon Bleu Tokyo School ■Bibliographic Information Published: 1999 Price: 1,800 yen Recommended for those who want to delve deeper into French confectionery and those who want to collect it together with the basic notes (I) that the seller is selling separately. #LeCordonBleuCookingSchool #FrenchConfectionery #ConfectioneryBook #RecipeBook