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Synopsis: English version of the Siglo XXI The 21st century is already on its way with a new generation of pastry chefs from the vanguard to give us the score on sweet preparations in their innovative proposals. Eight great professionals in the world of pâtisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramón Morató. With more than 150 preparations classified as Tarts, Semifreddos, Restaurant desserts, Current visions of traditional patisserie, Snacks and Petits-fours, Bonbons, Turrones and Showpieces, making this book an effective reference for work. But it doesn't stop there. The 21st century has began charged with new techniques, surprising ideas, perfect finishes, attractive decorations, and above all, brilliant results. This is an excellent recipe book that covers a wide panorama of the new batch of professionals, already masters in their field. They are a shining example of the high level of professionalism that the world of patisserie is enjoying today, and a clear demonstration of the art and technique of the new generations. Not everyone is represented here, but through this book a door is opened to a certain style, a trend, a single line of disembarkation, and all those who identify themselves with this method of work will recognize that.
Book Condition: Used
Book Description M, 2007. Encuadernación de tapa blanda. Book Condition: Nuevo. Dust Jacket Condition: Nuevo. Eight great professionals of patisserie: Oriol Balaguer, Ramon Morató, Miguel Sierra, Isaac Balaguer, Carlos Mampel, Abraham Balaguer, Abraham Palomeque, and David Pallas offer a wide spectrum of the new era of professionals, already considered masters in their field. These acclaimed pastry chefs are a perfect example of the high level of professionalism enjoyed in patisserie today and a clear demonstration of the art and technique of the new generation. The New Generation in Pastry covers a wide selection of new offerings in desserts and pastry, ranging from boutique patisserie to restaurant desserts. Bookseller Inventory # ABE-1479804602060
Book Description CHIPS, 2007. gebunden. Book Condition: Akzeptabel. 248 Seiten ACHTUNG: Klebebindung hat sich hinten leicht gelöst! Versicherter Sofortversand! Schönes Exemplar, fast keine Gebrauchsspuren, innen auch sehr gut; very good Immediate delivery in bubble wrap envelope! Good to very good copy, with little signs of previous use, interior in very good condition 160303aro49 ISBN: 9788472121249 Alle Preise inkl. MwST Sprache: Deutsch Gewicht in Gramm: 1550. Bookseller Inventory # 362396
Book Description CHIPS, 2007. Paperback. Book Condition: Very Good. Bookseller Inventory # P028472121240
Book Description CHIPS, 2007. Paperback. Book Condition: Like New. Bookseller Inventory # P018472121240
Book Description CHIPS, 2007. Paperback. Book Condition: New. Bookseller Inventory # P118472121240