French Patisserie

French Patisserie

Category Cookbooks
ISBN 9782080203182
Author
Publishing house Flammarion
Binding Hardback
Pages 655

From flaky croissants to paper-thin millefeuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step- from basic techniques to Michelin-level desserts. Starting with advice on how to equip your kitchen, to the essential doughs, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to chocolates.

162.00 ₼
Out of stock