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Artisan confectioner and chocolatier Valerie Gordon shows how to make a wide array of desserts, from simple to elegant. Her recipes demystify the process while inspiring bakers to experiment with new flavors and textures. Sweets are organized according to presentation, including celebration cakes on a pedestal, chocolates in a box, jam in a jar, and even quick grab-and-go snacks. The recipes include innovative ideas as well as tried-and-true classics from both Western and international cuisine. Each includes step-by-step instructions and a color photograph of the finished product, along with interesting details about the dessert’s cultural or historical context. Helpful tips and techniques cover topics such as storage, working with dough, tempering chocolate and fashioning pie crusts. A tempting cookbook for those with a sweet tooth.
Hardcover, 8" × 11", 344 pages, 2013.
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