By Frederic Bau, Ramon Freixa, Jordi Roca, Mey Hofmann, Josep Arementeros, Montse Estruch, Yann Duytsche, Isaac Balaguer, Annick Janin, Abraham Balaguer.
This is an exciting compilation from ten of Europe's most famous pastry chefs, eighty recipes, and 260 formulas that deal exclusively with plated deserts. Each recipe provides you with detailed formulas for all of the dessert's key components. You will experience the original works, innovative techniques, and the distinct styles of these "Sweet Cuisine" masters. Be inspired by Chef Frederic Bau's passion for technical precision, as well as Jordi Roca's inventive cutting edge style. They are just two of the chefs who will not only provide you with recipes, but also a complete vision of what a plated dessert should be. Over 100 color photos of the gorgeous plated desserts. 215 pages, hardcover.
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