DECORATION - Garuharu
The art of decoration at Chef Eunyoung Yun's third manual.
The last master handbook series of the owner chef, Eunyoung Yun, patisserie garuharu throughly looks through all aspects of dessert decoration techniques.It covers minor to major details of handling and decorating with chocolate, meringue, sugar paste, nougatine, tuile and so on.
The book also meticulously illustrates all processes of using professional tools and machines. on making the perfect outcome. On top of all this, it conscientiously covers seasonal decoration of herbs, flowers and fruits.
- 22,6 x 27,7 x 0,33 cm
- Bilingual (English & Korean)
- 320 pages
- Published in
- 1.8 kg
Carlos C. published the 17/12/2021 following an order made on 26/11/2021
Pallavi S. published the 15/06/2021 following an order made on 04/06/2021
Clean and precise, still to test some techniques
Daria B. published the 05/04/2021 following an order made on 27/03/2021
published the 26/03/2021 following an order made on 17/03/2021
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