So Good 17 arrives with a changed design but with the same spirit of capturing the most creative and current haute Pâtisserie. Pastry chefs such as Pierre Marcolini or Paco Torreblanca share pages with lesser known figures but which are on the rise, such as Cedric Grolet, William Werner, or Abel Bravo. Plated desserts of the new Danish cuisine or some of the chefs who have left their mark the previous year at the Ikarus restaurant in Austria will help illustrate avant-garde restaurant desserts. And if you still do not have FourinOne, you can enjoy a preview of its contents. All this and much more thanks to the participation of over 30 pastry chefs in 300 pages of content.
Chocolate tempering, cake making stainless steel with durable handle Made in begium
Chocolate tempering, cake making stainless steel with durable handle Dough spatula with flexible stainless steel blade...