33,91 €
42,39 €
Chocolate
33,91 € 
- Išsiųsime per 10–14 d.d.
A complete course in the art Of baking with chocolate from The “harvard of gastronomy” Savor the culinary savoir-faire of ferrandi paris, The world-renowned cooking schoolTempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes—this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.From the classics—chocolate mousse, custard tart,…
33.91
2025-06-29 23:59:00
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- Autorius: Ferrandi Paris
- Leidėjas: Thames & Hudson
- Metai: 2019
- Puslapiai: 304
- ISBN-10: 2080204068
- ISBN-13: 9782080204066
- Formatas: 22 x 28.8 x 3.2 cm, kieti viršeliai
- Kalba: Anglų
- Extra -20 % nuolaida šiai knygai su kodu ENG20
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Aprašymas
A complete course in the art Of baking with chocolate from The “harvard of gastronomy”Savor the culinary savoir-faire of ferrandi paris, The world-renowned cooking school
Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes—this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.
From the classics—chocolate mousse, custard tart, éclairs, profiteroles, macarons—to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
EXTRA 20 % nuolaida
33,91 €
42,39 €
Išsiųsime per 10–14 d.d.
Kupono kodas: ENG20
Akcija baigiasi už 3d.01:24:37
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Autorius: Ferrandi Paris
- Leidėjas: Thames & Hudson
- Metai: 2019
- Puslapiai: 304
- ISBN-10: 2080204068
- ISBN-13: 9782080204066
- Formatas: 22 x 28.8 x 3.2 cm, kieti viršeliai
- Kalba: Anglų
A complete course in the art Of baking with chocolate from The “harvard of gastronomy”
Savor the culinary savoir-faire of ferrandi paris, The world-renowned cooking school
Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes—this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.
From the classics—chocolate mousse, custard tart, éclairs, profiteroles, macarons—to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
Savor the culinary savoir-faire of ferrandi paris, The world-renowned cooking school
Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes—this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.
From the classics—chocolate mousse, custard tart, éclairs, profiteroles, macarons—to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
Atsiliepimai