What Evolutionary Pastry Is All About.
Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.
- In this he covers ingredients, technical possibilities with agents and emulsifiers and modern creations of cakes, desserts, and much more!
- Jordi Puigvert has traveled the world teaching pastry and culinary professionals the results of his research and technical progresses.
- Book includes: 60 recipes, 20 application techniques, datasheets and preparation processes with step-by-step photos.
- Language: English/Spanish.
- Hardback. Pages: 240. Published: 2013.