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The Big Book of Pastry Chefs: Cakes, Pastries, Desserts. Learning to Make Masterpieces

39.99 €
In stock
The Big Book of Pastry Chefs: Cakes, Pastries, Desserts. Learning to Make Masterpieces
39.99 €
In basket
A delightful collection of recipes for the most exquisite confectionery masterpieces with detailed step-by-step instructions and photographs. "Black Forest" and "Gianduja", meringues and eclairs, millefeuille and "Religieuse", cheesecakes and tiramisu... Melt-in-your-mouth sweet delicacies from French and international confectioners! The author of the book, Melanie Dupuis, worked as a pastry chef in leading Parisian restaurants and now teaches at the Atelier des Sens culinary school. Her passion is to share the secrets of her craft, and the scientific editor of the book is the founder of Cuisine Innovation, food industry engineer and molecular gastronomy specialist Anne Kazor. Visual infographics and an illustrated glossary will help you master the basic confectionery techniques and methods, understand the products, kitchen utensils and equipment.
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