The pastry chef's big book: Cakes, pastries, desserts. Learning to cook masterpieces

39,99

In stock

The pastry chef's big book: Cakes, pastries, desserts. Learning to cook masterpieces

39,99

Add to Cart

In stock

A delightful collection of recipes for the most exquisite confectionery masterpieces with detailed step-by-step instructions and photographs. Black Forest and Gianduia, meringues and eclairs, millefeuille and Religious, cheesecakes and tiramisu… Sweet delicacies melting in your mouth from French and world confectioners! The author of the book, Mélanie 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 craftsmanship, and the scientific editor of the book is Cuisine Innovation founder, food engineer and molecular gastronomy expert Anne Cazor. Visual infographics and an illustrated glossary will help you master the basic confectionery techniques and techniques, understand products, kitchen utensils and inventory.

Barcode: 9785389138827 SKU: 70132231 Categories: ,
Publication language: Russian

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