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The essential guide to the truly stunning dessert from the pastry chef Francisco Mikoea
In this beautiful and comprehensive new cookery book, Chef Mikoea begins with the basic elements of contemporary desserts, such as Mousse, dough and Ganak show how pastry chefs and students can master these bricks before molding and incorporate them into creative finished desserts. Then he discussed in detail the pre-desserts, plated desserts, dessert buffets, desserts, cakes and small cakes.
In the whole process, gorgeous and enlightening photography shows the steps, techniques and finished products. The more than 200 recipes and variations collected here cover almost all technologies, concepts and types of desserts, providing professionals and family chefs with a complete education of modern desserts.
- more than 200 recipes, including chocolate craftsmen from France Macaron complex
- Author: Certified Master Baker Francisco Mige Ya, a highly respected pastry chef and Frozen Dessert And The author of The Modern Café comes from Wiley
The expertise of Chef Migoya combined with the expertise of the American Culinary Institute, Dessert Element is a professional, a student and a serious family The chef's essential resources
the son of John Wiley,[ad_2]
Orignal From: Elements of dessert
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