over pages recipes step-by-step photographs of the most important preparation techniques
Chocolate - Ramon Morato
Ref: BFC62
over 600 pages 230 recipes step-by-step photographs of the most important preparation techniques 15 breakfasts and snacks 8 drinking chocolates 4 jams 18 individual cakes 24 bonbons 10 turrons 5 snacks 8 desserts for restaurant 7 petit fours and 8 bonbons for restaurant Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making
  • Hardback
  • ISBN-13: 978-3875151138
  • Pages: 611
  • Published: 2009
  • Language: English

    • Price: £95.00