2nd edition. A contemporary approach to artisanal viennoiserie
A unique manual that includes all the recipes of issues 9 to 16 of so good, duly classified by type of product, ingredient, and chef
Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. Only in spanish.
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...
Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry
The Pastry Alphabet: DNA of your creativity.Limited edition.
Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by its skilled renovators from America and Asia
An encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.
Ice Cream, an extensive recipe book with the main ice cream families. 245 recipes by 82 chefs of recognized international prestige.
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
30 indispensable ice creams and sorbets have been selected to produce a suitable display case, at the same level as a more pluralistic, demanding, and informed clientele
The keys and recipes of the winning tea pastry, of the 25 finalists, and the rest of the participants.
The 2018 manual to diversify and evolve your formulation without limits
Manual finishes become the new catalyst of modern pastry