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ISBNs | 978-5-98937-100-6 |
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Pages | |
The weight | 3,13 kg |
Size | 245 × 300 mm |
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The year of publishing |
Delivery
€149,99
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Here is the real ABC of confectionery. If you're new to sweets, start at the end of the book with the basic recipes section. With multi-page, step-by-step recipes, you'll learn how to make basic doughs, creams and meringues so you can feel confident when working on more complex products. The book's recipes are grouped by type of product, and alphabetical order is observed within each section: thus, you can easily find eclairs in Portion Products, truffles in Candy, etc. The variety of recipes is very large - from cookies and truffles to complex entremets and mousse cakes - at the same time, for the preparation of all products you will need a minimum of inventory (scapulas and spatulas, several rings and silicone molds, a thermometer). On the pages of the book, you will hardly find rare ingredients or overly complicated ways of designing products. And finally, the school chefs will tell you how to diversify the decor, how to replace this or that product, how to do without a silicone mold, and give a brief excursion into the history of sweets.
Publishing house | |
---|---|
ISBNs | 978-5-98937-100-6 |
Binding | |
Pages | |
The weight | 3,13 kg |
Size | 245 × 300 mm |
Format | |
Interpreter | |
The year of publishing |
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