Description:
Element of Desserts, a very interesting reference book for every pastry chef and chefs. The world-famous Pastry Chef Francisco Migoya J. transports you into the world of flavors and ingredients and techniques for exciting, innovative desserts. At the beginning he explains techniques, preparations, components, basic knowledge about taste and texture as well as the basis for the compilation of desserts. Following is Migoya more than 200 extraordinary recipes and recipe variations before, divided into chapters pre-desserts, desserts, buffet desserts, desserts from the tray, Entremets and petits fours.
Format / Pages:
Element of Desserts, 536 pages, 27, 9 x 22,5 cm, hardcover
Language:
German
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