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GRAND FINALES - A NEOCLASSIC VIEW OF PLATED DESSER


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    Sinopse

    Classic desserts with contemporary flair--compiled by the editors of Chocolatier magazineTwenty-seven leading American pastry chefs share their bestselling interpretations of classic desserts in this volume of the acclaimed Grand Finales dessert series. New flavor combinations and unique presentations give these time-honored favorites a subtle modern twist, with fresh ideas and approaches in fifty-three recipes guaranteed to spark the imagination. Pastry chefs represented include Jacquy Pfeiffer and Sebastien Canonne (French Pastry School), Chris Broberg (Lespinasse), and Ann Amernick (owner of Amernick).Features 105 color photographs of techniques and plated desserts Tips on techniques from the masters Includes a chapter on sugar work by the renowned Ewald Notter of the Notter International School of Confectionery.Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier magazine; Grand Finales: The Art of the Plated Dessert; and A Modernist View of Plated Desserts: Grand Finales.

    Detalhes do Produto

      • Edição:  1
      • Ano:  2000
      • País de Produção: United States
      • Código de Barras:  9780471293132
      • ISBN:  047129313X
      • Encadernação:  CAPA DURA
      • Complemento:  NENHUM
      • Nº de Páginas:  304

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