the new generation in pastry-9788472121249

THE NEW GENERATION IN PASTRY

 (En papel)

VV.AA.

, 2007
  • Nº de páginas: 244 págs.
  • Encuadernación: Tapa dura
  • Editorial: MONTAGUD EDITORES SA
  • Lengua: INGLÉS
  • ISBN: 9788472121249
Eight great professionals of patisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramon Morató offer a wide spectrum of the new batch of professionals, already considered masters in their field. They area perfect example of the high level of professionalism enjoyed in patesserie today and a clear demonstration of the art and technique of the new generations. This book covers a wide selection of new proposals ranging from boutique patisserie items to restaurant desserts. In this extensive demonstration of the 21st century’s new European patisserie you will find more than 150 preparations: tarts, semifreddos, restaurant desserts, current visions of traditional patisserie, snacks and petits-fours, bonbons, turrones and showpieces make this work a powerful source of inspiration and a unique professional tool. But there is much more to this book than just recipes. The 21st century has begun loaded with new techniques, surprising ideas, perfect finishes, beautiful decorations and, above all, brillant results. This work is more than just a gesture of admiration towards these young pastry chefs brimming with talent; it is an acto of support in their efforts at innovation, the tradition of the future.

40.00€

38.00€

Inseparables, comprar "THE NEW GENERATION IN PASTRY" junto con:

the new generation in pastry-9788472121249
s. 2i: la nueva generacion de la confiteria española-9788472120945
S. 2I: LA NUEVA GENERACION DE LA CONFITERIA ESPAÑOLA

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Datos del libro

  • Nº de páginas: 244 págs.
  • Editorial: MONTAGUD EDITORES SA
  • Lengua: INGLÉS
  • Encuadernación: Tapa dura
  • ISBN: 9788472121249
  • Año edición: 2007
  • Plaza de edición: BARCELONA

Resumen

Eight great professionals of patisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramon Morató offer a wide spectrum of the new batch of professionals, already considered masters in their field. They area perfect example of the high level of professionalism enjoyed in patesserie today and a clear demonstration of the art and technique of the new generations. This book covers a wide selection of new proposals ranging from boutique patisserie items to restaurant desserts. In this extensive demonstration of the 21st century’s new European patisserie you will find more than 150 preparations: tarts, semifreddos, restaurant desserts, current visions of traditional patisserie, snacks and petits-fours, bonbons, turrones and showpieces make this work a powerful source of inspiration and a unique professional tool. But there is much more to this book than just recipes. The 21st century has begun loaded with new techniques, surprising ideas, perfect finishes, beautiful decorations and, above all, brillant results. This work is more than just a gesture of admiration towards these young pastry chefs brimming with talent; it is an acto of support in their efforts at innovation, the tradition of the future.

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