This book is dual language with text in both French and English and is aimed at professional chefs.
Author - Stéphane Glacier & Jerome Le Teuff
Professional chefs - Explore petit gateaux, tarts and entremets throughout the seasons. The recipes in this book include desserts with common-sounding names like cheesecake, macaroons and tarts, however include 17 recipes for sponge cake alone! Other recipes like millefeuille, valenciana and Choux are also present with a total of 89 recipes not to miss. Recipes are step by step and include such items as Yuzu and Wild Strawberries Tart, Provençal, Mango and Raspberry Delight, Redcurrant Summer Delight, Pistachio Griottine, Orange Grenada, Sunny Cheesecake, Citrus Aromas, Two-Chocolates Millefeuille and many more.
Always in a commercial spirit and with the logic of high-end craftsmanship, this book will bring you new ideas and materials to renew and diversify your ranges in store.
ISBN: 9782954814100
Publisher: Stéphane Glacier
Published: Jan 2014
Pages: 272
