This reference work for the practical cook covers all aspects of dessert cookery from preparing fruit to making spun sugar. Chef Laurent Duchene demonstrates with step-by-step sequences and photography of finished dishes.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
colour illustrations, colour photographs
Maße
Höhe: 285 mm
Breite: 220 mm
Gewicht
ISBN-13
978-0-304-35120-6 (9780304351206)
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Schweitzer Klassifikation
