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Publishing house | |
ISBNs | 978-5-389-18136-6 |
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Pages | |
The weight | 1,83 kg |
Size | 245 × 328 mm |
Серия | |
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The year of publishing |
Delivery
€39,99
In stock
In stock
A collection of recipes for chocolate masterpieces with detailed step-by-step instructions and photos. Candies with verbena, hazelnuts and sesame, honey ganache, caramel, chocolate box for sweets and Easter eggs, truffles and tiles, chocolate log with passion fruit, caramel tart, pie of the Magi and millefeuille, Rocher cake, eclairs and choux… Unforgettable delicacies for real gourmets! The author of the book, Melanie Dupuy, 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 the founder of Cuisine Innovation, food engineer and molecular gastronomy expert Anne Cazor. Visual infographics and an illustrated glossary will help you master the basic techniques and techniques of a chocolatier, understand products, kitchen utensils and inventory.
Author | |
---|---|
Publishing house | |
ISBNs | 978-5-389-18136-6 |
Binding | |
Pages | |
The weight | 1,83 kg |
Size | 245 × 328 mm |
Серия | |
Format | |
The year of publishing |
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