The last master handbook series of the owner chef, Eunyoung Yun, patisserie garuharu throughly looks through all aspects of dessert decoration techniques.It covers minor to major details of handling and decorating with chocolate, meringue, sugar paste, nougatine, tuile and so on.
The book also meticulously illustrates all processes of using professional tools and machines. on making the perfect outcome. On top of all this, it conscientiously covers seasonal decoration of herbs, flowers and fruits.
Size:22,6 x 27,7 x 0,33 cm