Free standard shipping on all orders over $90

DECORATION by GARUHARU
DECORATION by GARUHARU
DECORATION by GARUHARU
DECORATION by GARUHARU
DECORATION by GARUHARU
DECORATION by GARUHARU
DECORATION by GARUHARU
DECORATION by GARUHARU
DECORATION by GARUHARU

DECORATION by GARUHARU

Regular price $109.00 Sale

Due to shipping constraints our stock is arriving in small quantities. If this book shows as not in stock please use the email notification on the side of the screen to be notified when more books arrive.

GARUHARU MASTER BOOK SERIES 3


Author - Yun Eun-young

These books are written in Korean and English and are aimed at professional chefs.

This is the third pastry book by Chef Yun Eun-young.

Yun Eun-young is a representative Korean patissier that is attracting attention all over the world, she has the successful patisserie Garuharu in Seoul and in this series of books she shares her world famous recipes and techniques.

In this series, we bring together a variety of techniques that can be applied and utilized for dessert decoration, such as sugar paste, meringue, splashes, nougatine, and nut-based ornaments, as well as various expressions utilizing the characteristics of chocolate and original decorations utilizing professional tools.
In addition, the powdered-style desserts decorated with herbs, flowers and fruits to convey the atmosphere of the seasons provide infinite inspiration for chefs.

This book contains not only recipes, but also points, tips and tools learned by experiencing many trials and errors and failures in the process, as well as ways to reduce frequent mistakes in the manufacturing process. In addition, while conducting overseas master classes, we tried to contain the results of inspiration received from excellent chefs from various cultures and new ingredients.
We hope this book will serve as a new inspiration tool for someone. Based on the recipes in this book, I hope you can try various things using the ingredients available around you. Just as I always think about the combination of existing products and new materials on the workbench, I hope that these worries and new attempts will continue in your workshop, and I hope that my book will be of little help in the process.

This book contains - 

PART 01. CHOCOLATE

CHOCOLATE SHEET 
KNIFE CUTTING 
CUTTER CUTTING
SCRATCHING
CURVE-1 
CURVE-2 
TOPPINGS
PIPING-1 
PIPING-2 
PIPING-3
TEXTURED SHEET 
STAMP

FEATHER
CHOCOLATE BAND 
MODELING CHOCOLATE-DARK 
MODELING CHOCOLATE-WHITE 

PART 02. MOLD & FILM
PET MOLD 
TEXTURE SHEET 
SILICONE MOLD 
GELATIN MOLD 
DESIGN FILM 

PART 03. SUGAR PASTE & MERINGUE
SUGAR PASTE 
MERINGUE 

PART 04. NUTS & BEANS
NUTS & BEANS 
CRUNCHY CACAO 
CARAMELIZED HAZELNUTS 
SNOW ALMOND 
GOLDEN NUTS 

PART 05. TUILE & NOUGATINE & CRISPY
ALMOND NOUGATINE 
SESAME TUILE 
CRISPY CACAO 

PART 06. Etc
CIGARETTE DOUGH 
CRYSTAL ISOMALT 
MARZIPAN 
BUTTER DECORATION 
FRUIT & VEGETABLE CHIPS 
IRON 
STARCH SHEET 

PART 07. NATURE
HERBS & FLOWERS 
CRYSTAL HERBS & FLOWERS 
FRUITS 
FRUITS SEGMENTS 
LEMON PEEL 
COCONUT 

ISBN: 9791164261260

Publisher: The Table

Published: 2020

Pages: 280