Books for Chefs
  • New
  • Books
    • Pastry
    • Bakery & Viennoiseries
    • Chocolate
    • Ice cream
    • Healthy Pastry
    • Haute cuisine
    • Restaurant Desserts
    • E-books
    • Books for Foodies
  • Best-sellers
    • Best-sellers
    • Recommendations
    • Coming soon
    • Award-winning
    • Signed books
    • Gifts
  • So Good..
  • Magazines
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Subscription
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Molds
  • %Sale
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...

  • -25%

PRISMA - Frank Haasnoot

Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.

PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot
PRISMA - Frank Haasnoot

PRISMA - Frank Haasnoot

80.00€
60.00€ -25%

Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.

Language: English
Quantity
Add to Compare
Description

Through Frank Haasnoot’s Prisma, light refracts into six colors (white, yellow, red, green, violet and black) which in turn are the protagonists of 50 unique creations. In this first book by the acclaimed chef of Dutch origin, he alternates the creations that have given him more influence and popularity throughout his career, though duly updated, with new creations that continue to have their characteristic seal both in relation to the forms, the formats, the innovative techniques and the sweet result. A party of colors and creativity that knows how to find a wise balance between aesthetics, intensity of flavor, and love for perfect performances that, despite this, transmit craftsmanship and a love for what is hand-made.

“Let this book be an inspiration for you as a reader to experience what this beautiful profession brings to us and make you even more passionate in the craft”, Jeroen Goosens

“I have always liked his artistic approach, which is a bit “punk”, and his very personal, precise and thoughtful vision. Those qualities give his compositions a unique, identifiable style that is truly his own”. Stéphane Leroux, MOF Pâtissier Confiseur

Data sheet
Language
English or Spanish
ISBN-13
978-84-946323-8-9
Author/s
Frank Haasnoot
Hardcover
332 pages
Published in
2018
Weight
2,4 kg
Reviews
View the trust certificate
  • For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU.
  • No inducements have been provided for these reviews
  • Reviews are published and kept for a period of five years
  • Reviews can not be modified: If a customer wishes to modify their review then they can do so by contacting Verified Reviews directly to remove the existing review and publish an amended one
  • The reasons for deletion of reviews are available here.

4.8 /5

Based on 48 customer reviews

  • 1
    0
  • 2
    0
  • 3
    4
  • 4
    2
  • 5
    42
Sort reviews by :

Betti P. published the 05/12/2022 following an order made on 27/11/2022

5/5

Had the opportunity to get my hands on this masterpiece! Incredible photography, easy to follow recipes and techniques, unique design!

Did you find this helpful? Yes 1 No 0

Giovanni D. published the 03/12/2022 following an order made on 25/11/2022

5/5

Very nice

Did you find this helpful? Yes 0 No 0

Ameed S. published the 15/05/2022 following an order made on 23/04/2022

5/5

Very good

Did you find this helpful? Yes 0 No 0

Anonymous customer published the 06/12/2021 following an order made on 26/11/2021

5/5

Book is great. Very good quality of the photos.

Did you find this helpful? Yes 1 No 0

Anonymous customer published the 03/12/2021 following an order made on 08/11/2021

3/5

Beautiful designs of the whole book. Just most the cake are the same structure and same or similar recipe.

Did you find this helpful? Yes 0 No 0

×
Contents
Shipping

Shipping with UPS Express worldwide

Books combo:

Quick view
Add to Compare

Larousse Patisserie and Baking

Price 65.00€
The ultimate expert guide, with more than 200 recipes and step-by-step techniques.
Quick view
Add to Compare

De tapas con Quique Dacosta

Price 25.00€
Quick view
Add to Compare

Sweet Devotion - Daniel Álvarez

Price 54.90€
2nd edition. A contemporary approach to artisanal viennoiserie
Book Las decoraciones de la pastelería clásica
Quick view
Add to Compare

Las decoraciones de la pastelería clásica

Regular price 15.00€ -40% Price 9.00€
  • -40%
The main techniques in chocolate, marzipan, and pastillage, and Enrique Navarro’s basic recipe book in a new reissue
Premio Dulcypas Mejor Pasta de Té Artesana de España 2022
Quick view
Add to Compare

Mejor Pasta de Té - 2022

Price 14.00€
Pralinarium book by Andrey Dubovik. It is a handbook on praline design with augmented reality tutorials
Quick view
Add to Compare

Pralinarium - Andrey Dubovik

Price 139.00€
Handbook on praline design with augmented reality tutorials
Quick view
Add to Compare

Sweet dreams. Professional pastry with an Italian accent - Riccardo Magni

Price 52.90€
Quick view
Add to Compare

Tickets Evolution

Price 35.00€
A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene

Books for Chefs
  • About us
  • Contact
  • Delivery and return policy
  • Privacy policy
  • Terms and conditions of use

Books for Chefs - Vilbo Ediciones y Publicidad SL

C/Carmen, 4-6 - 08172 Sant Cugat del Vallès
Barcelona (España)

Llamar ahora: (+34) 93 590 26 66

Email: info@booksforchefs.com

  • YouTube
  • Vimeo
  • Instagram

Copyright © 2020 Vilbo ediciones y publicidad, s.l. Todos los derechos reservados.

Filters

MooFinder search engine