The manual for the modern pastry chef, more and more an encyclopedic reference point for the training of professional pastry chefs, reaches its fourth volume by addressing the world of fruit cakes, single-portion desserts, semifreddi, and thus completing the path so far designated by the master. In addition to about 100 recipes, the volume is enriched by the usual in-depth technical-introductory part and by an important section of processing steps which, also in this case, are of great help to the work of the operator in the laboratory.
Pages: 436
Code ISBN: 978-88-98675-06-7
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Non solo zucchero Vol. 4 by Iginio Massari kg 1,80
Warnings: Before using or consuming the product, please always carefully read the label and the warnings and instructions provided on the product by the manufacturer.
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