The desire to experiment, combine a variety of tastes, aromas and consistency – this is what distinguishes a successful confectioner. However, the abundance of fruits, spices, alcohol and many other ingredients for the preparation of desserts leads us to a logical question: what is suitable for what can be combined with? Time -tested taste combinations that you find in this book will allow you to create new desserts without losing solid soil. You will not only re -discover almost forgotten dishes for yourself and learn to prepare them in a modern interpretation, but also master the recipes for the most recent achievements of confectionery art – after all, a collection of long -established dessert compositions is constantly replenished with new and often unexpected ones. Some of them are born to the light when the traditional is united with the not yet taken out. Combine your confectionery with curiosity and creative approach – and you will become involved in the birth of confectionery masterpieces!
Editor
Gabrielle Lyudmila
Translator
Rybik A., Nefedov E.
Publisher
Eksmo, 2011
Series
Gift publications. Exclusive.
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