Summary and Info
A is for Almond C is for Chocolate F is for Fruits… Grand Livre de Cuisine Desserts et P?tisserie is the result of twenty years of apprentice. This outstanding book expresses Fr?d?ric Robert’s sincere desire to share his passion for pastry and celebrate the art of sweetness. It presents more than 250 recipes, including 50 "petits fours", step by step illustrated instructions. Desserts are greedy, but respect the proper balance of proportions, in order to conserve flavours’ intensity and lightness. Pastries, sweets, breads, ice screams, sorbets, fruits… Readers will find a wealth of original recipes to top off a perfect meal. Easy to use with different sections (products index, recipes index, a glossary for technical words....), this book is a never-ending learning book, a real treasure for all lovers of good taste. 250 recipes- 650 photos
More About the Author
Sir Frederick Robert St John, KCMG (2 March 1831 – 27 February 1923) was a British diplomat.
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