A Reference Manual For All Lovers Of Baked Goods.
Daniel Álvarez takes an in-depth look at the main specialties of puff pastry doughs and brioche doughs.
- From the croissant to the panettone, to the millefeuilles, the palmiers, the pain au chocolat, bostock, kouglof, king’s cake, braids, savarin.
- A complete tour of universal doughs, always from an artisan perspective, with the aim of raising each product to an exceptional category and giving it a local touch with Mediterranean ingredients such as almond, orange or olive oil.
- Includes: more than 600 photos, dozens of step-by-step instructions, techniques, tips, and advice to create perfection every time.
- Language: English/Spanish. Hardback. Pages: 256. Published: 2017.