Envío gratis a partir de 69,99 euros.

«Comprobar estado del pedido»

Entre a formar parte de una comunidad de amantes de los libros del mundo entero y acceda a un sinfín de ventajas. Crear una cuenta gratis

Envío gratuito con Zásilkovna para compras superiores a 59.99 €

Mensajería SEUR 4.99 € Mensajería GLS 7.99 € Mensajería Correos 5.49 € Mensajería DHL 5.49 € Punto SEUR 3.99 €

Contacto

Cómo comprar

Ayuda

Mi cuenta

▸ Vacío :-(

Envío gratis a partir de 69,99 euros.

Elements of Dessert

Name: Elements of Dessert
Brand: John Wiley & Sons Inc
SKU: 02069397
Price: 54.29 EUR
Availability: InStock
Author: Francisco J Migoya
ISBN: 9780470891988

Francisco J Migoya

Idioma

Inglés

Libro Tapa dura

Código Libristo: 02069397

Editores John Wiley & Sons Inc, noviembre 2012

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institu... Descripción completa

Código Libristo: 02069397

133 b

Popular

54.29 €

Almacenamiento externo Envío en 14-21 días

Hasta 30 días para devoluciones

Clientes que también han comprado

Fruit: The Art of Pastry Cedric Grolet

Tapa dura

39.69 €

Opera Patisserie Cedric Grolet

Tapa dura

51.09 €

Eclairs: Easy, Elegant and Modern Recipes Christophe Adam

Tapa blanda

20.39 €

Le Cordon Bleu Pastry School Le Cordon Bleu

Tapa dura

39.79 €

Frozen Desserts The Culinary Institute of America (CIA)

Tapa dura

55.89 €

Modern French Pastry Cheryl Wakerhauser

Tapa dura

21.59 €

French Patisserie Ferrandi Paris

Tapa dura

47.39 €

The Flavor Matrix James Briscione

Tapa dura

31.99 €

Little Tarts Meike Schaling

Tapa dura

22.89 €

The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Andrew Dornenburg

Tapa dura

36.49 €

French Pastry at the Ritz Paris Bernhard Winkelmann

Tapa dura

28.19 €

Advanced Art of Pastry R. A. Chlebana

Tapa dura

77.69 €

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft 3rd Edition The Culinary Institute of America (CIA)

Tapa blanda

43.59 €

How Baking Works - Exploring the Fundamentals of Baking Science, 3e Paula I. Figoni

Tapa blanda

50.29 €

Baking and Pastry - - Mastering the Art and Craft, 3e Culinary Institute of America (CIA)

Tapa dura

78.89 €

Patisserie Christopher Felder

Tapa dura

46.39 €

Plating for Gold - A Decade of Desserts from the World and National Pastry Team Championships Tish Boyle

Tapa dura

44.89 €

Japanese Patisserie James Campbell

Tapa dura

34.29 €

Pierre Herme Pastries (Revised Edition) Pierre Herme

Tapa dura

68.19 €

Flowers Cedric Grolet

Tapa dura

47.39 €

The Flavour Thesaurus Niki Segnit

Tapa dura

21.29 €

Under Pressure Thomas Keller

Tapa dura

78.19 €

VAN LEEUWEN ARTISAN ICE CREAM LAURA O'NEILL

Tapa dura

27.79 €

The Flavour Thesaurus: More Flavours Niki Segnit

Tapa dura

21.29 €

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.