Praline contains gastronomic recipes for the professionals, written by Stephane Leroux, who traces the history of praline and explains the fabrication, the different basic praline recipes (with almonds, nuts, dark, white, with sesame...) and their use in products such as: cakes, chocolates, snacks, candies, and waffles among others. The book ends with some basic decorations, explained step by step with photographs.
Praliné | Stephane Leroux
Categoria: Pasticceria professionale
Editore: Racine
ISBN: 9782873868048
Lingua: Inglese
Pp: 320
Formato: Copertina rigida, 28,5 cm x 23,3 cm
Peso: 2,580 kg