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throughout from photographs and drawings
and the main groups of plants used therein
how the G&T moved from India to England (and why the best in the world are now made in Spain)
and Canada
Jean-Luc Boulay (Le Saint-Amour)
Manuale di Pasticceria Professionale (Marco Nebbiai) Meal Planning throughout from photographs and drawingsNOTE: This book is in Italian. Over 200 step by step recipes with chapters on basic doughs (short crust pastry, puff pastry, egg based and fat based pastas); rolls; meringues; croissants; brioche; creams (light creams; fat based creams; baking creams), glazes; semifreddi; mousse; fried desserts; biscuits, and bread making.
US$ 50.00
US$ 145.00
US$ 2124.50
