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Cake Formula: Secrets of a Pastry Chef

24.99 €
Out of stock
Cake Formula: Secrets of a Pastry Chef
24.99 €
Did the cream separate? Did the sponge fall off? Did the cake float? Then you need this book! It will help beginners to avoid mistakes, and experienced pastry chefs to better understand the techniques and processes. It explains not only HOW to make desserts, but also WHY! Problems with baking arise not because of wrong recipes, but because there is no understanding of the processes! - This is the opinion of the author of the book, Anastasia Sudbinina, an experienced pastry chef and leading teacher at Chili Chocolat Cooking School. She has been teaching pastry workshops to ordinary people for many years and knows exactly what baking problems arise and how to explain complicated things in an easy and fun way. The chemistry and physics of creams and biscuits will unfold in an illustrated edition with step-by-step photos by Nikolai Mirsky!
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