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Sweet Cuisine aims to go beyond a typical pastry cookbook. This book presents a complete and detailed overview of the best in cuisine and desserts. Each formula contains a pastry master class taught step by step, through exceptional people. Ten teachers are recognized inside and outside Spain, renowned artisans who raise sweet art at the highest level: Frédéric Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin and Abraham Balaguer. Each dish reveals their endless creativity in the sweetest corner of the kitchen.
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Features
- Ten teachers are recognized inside and outside Spain, renowned artisans who raise sweet art at the highest level: Frédéric Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin and Abraham Balaguer make authors the exclusive box, with dishes that reveal their endless creativity in the sweetest corner of the kitchen
- Over 80 recipes and 260 formulas
- Color photographs
- Hardcover
- 216 pages
- Publisher: Montagud Editores
- Language: Spanish
- Edition published in 2006
- Format: 12 x 8.5-in (30.2 x 21.5 cm)
- ISBN: 978-84-7212-102-1
- English & French edition is also available
- Frédéric Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin y Abraham Balaguer. A team of ten of the most vanguardist Pastry Chefs.
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