Aguarde...
 

THE MAKING OF A PASTRY CHEF

RECIPES AND INSPIRATION FROM AMERICA'S BEST PASTRY


R$ 129,90

em até 4x de R$ 32,48 sem juros no cartão, ver mais opções

Produto sob encomenda
Previsão: 6 Semanas + Frete

Calcule prazo de entrega e frete:

 - 
Este produto pode ser retirado em loja

FRETE GRÁTIS para o Sul e Sudeste nas compras acima de R$99,00 e para as demais regiões,
nas compras acima de R$139,00 - Confira o regulamento

Sinopse

What it takes to become a pastry chef in today's exciting culinary arts world--with inspiration and insight from the prosAs pastry chefs trade supporting roles for star status on today's culinary stage, the pastry field has become a huge growth area. The Making of a Pastry Chef takes an inside look at this fascinating world, with a treasury of interviews, anecdotes, and classic recipes from many of the nation's leading pastry professionals. Richard Leach (Park Avenue Cafe, New York), Nancy Silverton (La Brea Bakery, Los Angeles), Jacques Torres (Le Cirque 2000, New York), and Sebastian Canonne (French Pastry School, Chicago) are just a few of the figures who share their thoughts and experiences on training, career development, personal style, menu creation, and much more.Andrew MacLauchlan (Santa Fe, NM), a nationally distinguished pastry chef and author, is Executive Pastry Chef at the Coyote Cafe in Santa Fe. His books include Famous Flavored Breads and New Classic Desserts, which was nominated for the James Beard Book Award for Baking and Desserts.

Detalhes do Produto

    • Subtítulo:  RECIPES AND INSPIRATION FROM AMERICA'S BEST PASTRY
    • Origem:  IMPORTADO
    • Editora: JOHN WILEY TRADE
    • Assunto: Gastronomia
    • Idioma: INGLÊS
    • Ano:  1999
    • País de Produção: United States
    • Código de Barras:  9780471293200
    • ISBN:  0471293202
    • Encadernação:  BROCHURA
    • Complemento:  NENHUM
    • Nº de Páginas:  352

Avaliação dos Consumidores

ROLAR PARA O TOPO