One Of The Best Pastry Books Written.
Contains sections on plated desserts, cakes, sugar & Isomalt decorations, chocolate, ice creams, artistic compositions and traditional doughs.
- All based on the 30 year career of this Relais Dessert member chef.
- This book is illustrated with full colour, high quality photos throughout.
- There are photographs of the finished pieces, plus many step-by-step technique's photos.
- A second book which is softcover, accompanies the main book; this is a working book which can be used in the kitchen containing all of the recipes along with construction diagrams.
- Language: English and Spanish.
- Hardback/Softback. Pages: 350. Published: 2006.