Elements of dessert, the
Auteur :
Migoya, Francisco J. / The Culinary Institute of America (CIA)
Éditeur :
John Wiley & Sons Inc
ISBN :
9780470891988
Date de publication :
23 nov. 2012
Dimensions :
21,0 x 15,0 x 2,5 cm
Poids :
2184 g
Format :
book
Langue :
Anglais
Pays d'origine :
Grande Bretagne
* Begins with the essential elements of contemporary dessertsshowing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. * He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.