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language: english
Publisher: JOHN WILEY & SONS INC, November of 2012 ‧
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* 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.

The Elements Of Dessert

by Francisco J. (The Culinary Institute Of America, Hyde Park, Ny) Migoya e The Culinary Institute Of America (Cia)

Property Description
ISBN: 9780470891988
Publisher: JOHN WILEY & SONS INC
Release Date: November of 2012
Language: English
Dimensions: 220 x 286 x 33 mm
Cover: Hardcover
Pages: 544
Format: Book
Categories: Books in English > Others
EAN: 9780470891988

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