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Encyclopedia Of Chocolate - Frédéric Bau
Encyclopedia Of Chocolate - Frédéric Bau
28 days
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36,95
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Master the art of chocolate through one hundred fundamental step-by-step techniques, including chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, cream and mousse bases, ice cream and sorbet, sauces, and baker’s secrets (marbling, faultless cake crusts, beating egg whites, and more). Each method is explained in text and photographs.