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Professional Pastry Base Recipe - EPGB
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals.
The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making.
La Ciencia de la Pastelería - Dario Bressanini
22.00€
The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making.
The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making. This is a kind of instruction manual that explains the reasons for certain common things: Why do egg whites whip up? Is it true that they need a pinch of salt to rise better? Does the order in which we add the components of a cake make a difference?
With this book we will understand how to cook our desserts and how to improve our recipes.
- Language
- Spanish
- ISBN-13
- 978-8417127077
- Author/s
- Dario Bressanini
- Softcover
- 200 PAGES
- Published in
- 2017
- Weight
- 850gr
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