This new volume of the successful series of great manuals focuses on candies, sweets and bonbons: marshmallows, gummies, fruit jellies, filled chocolates, candied fruit, nougat... 70 recipes to master the art of high-quality confectionery, a trend growing in the pastry branch. Each recipe includes: an infographic, for an immediate visual perception of the structure of the dessert; the sequential images of the various processing phases; a beautiful photograph of the finished product, just to make us dream. The first section of the book introduces the fundamental ingredients through specific sheets: sugar, chocolate, etc., and then presents the essential basic techniques (tempering, ......
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