Migoya, Francisco J. (The Culinary Institute of America, The Culinary Institute of America (CIA)
Omschrijving
* Begins with the essential elements of contemporary dessertsshowing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. * He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.
Ik heb een vraag over het boek:
‘The Elements of Dessert - Migoya, Francisco J. (The Culinary Institute of America, The Culinary Institute of America (CIA)’.
Vul het onderstaande formulier in.
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