The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY) Migoya, The Culinary Institute of America (CIA)
John Wiley & Sons Inc, 2012
81,95 €On orderDelivery: 2-3 weeks
* 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.
- ISBN-13
- 9780470891988
- ISBN-10
- 047089198X
- Publisher
- John Wiley & Sons Inc
- Year
- 2012
- Publication date
- 2012-11-23
- Pages
- 544
- Dimensions
- 282x226x38
- Weight
- 2012