La confetteria moderna e i nuovi dessert al piatto (Fabrizio Galla)
$175.00
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NOTE: This book is in Italian.
A compendium of confectionery and other desserts from the Italian Master Pastry Chef Academy's Pastry Chef of the Year 2020. Ingredients, techniques, classic and innovative recipes and theory with large-scale photography throughout. Includes gummies, toffee, marshmallow, hard candy and fondant, liqueurs, pressed candies, nougats, delicious spreads and much more.