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In this book, the founder of the renowned École de Cuisine La Varenne in Paris presents 50 essential stock, sauce and pastry recipes taught at the school as the foundation for a vast array of dishes.

These are the fundamentals, applicable to almost any type of cooking: stock for soup, stew and sauces; pastry components for tarts, glazes and quiches; creams, fillings and frostings; and ice cream, sherbet and poached fruit. It even includes a chapter that covers techniques for working with sugar to make candy, fondant, meringue and other specialized confections.

With straightforward instructions and helpful tips throughout, this is an excellent reference guide for the home cook.

Softcover, 9" × 6", 136 pages, 2015.

Cet article provient d'une vente de liquidation. Le prix courant de l'éditeur était de 17,95 $.

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