CORNE A PATISSERIE - Chef Pastry
5 (237) · € 33.00 · En Stock
Corne a pâtisserie en matériau semi-rigide. Idéal pour travailler les crèmes, pétrir les pâtes levées et racler le fond des récipients pour éviter le gaspillage.
The Pastry Chef Handbook: La Patisserie de Reference by Pierre Paul Zeiher, Jean Michel Truchelut, Hardcover
In this memoir and cookbook, Roland Mesnier, pastry chef to five presidents, recalls the stunning desserts he created for White House State Dinners, formal events, and family celebrations. First published in 2011, the book was widely acclaimed for its illustrations and descriptions of Chef Mesnier's one-of-a-kind and edible works of art. But readers wanted to know more.
Creating the Sweet World of White House Desserts: A Pastry Chef's Secrets [Book]
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