Dessert ART by Robert Oppeneder
[0100]

Based on 10 years of practical experience as an instructor of various pastry workshops, this long awaited book (written in English and German) with its unique creations, modern plated dessert presentation styles and established techniques pushes all prior published dessert books in the background. This book features approx. 300 pages, it includes 312 colour photographs, many step-by-step photos, hundreds of recipes and suggestions for desserts with influences from all over the world as well as basic techniques for working with sugar, chocolate and hippen decor. In this book you will also find the appropriate desserts for the individual seasons and occasions. A reference book, which features, among others, the following subtitles: decor, compotes, sauces, creams, mousse, parfait, soufflès, etc. - an absolute must for all pastry chefs, chefs or confectioners!

69.00€