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Worldwide delivery - Secure payment |
Specialized books on baking, chocolate, confectionery and ice cream to offer, to improve or discover new culinary practices.
Sucre, l'art et la matière by Stéphane Glacier, MOF Pâtissier. Ce nouvel ouvrage, sur le travail du sucre, se veut un manuel incontournable pour ceux qui veulent découvrtir, apprendre et maîtriser le travail du sucre. Pédagogique, simple et sans prétention, ce livre vous guidera dans vos travaux et vous donnera les "outils" pour mieux maîtriser ce...
Pre-order product (2 days + delivery)Tartes, goûter and entremets, spirit shop by Stéphane Glacier et Gaêtan Paris. S. Glacier and G. Paris (M.O.F.) presents a general book with several themes viennoiseries, travel cakes, tarts, entremets ans petits gateaux. The book is clear, precise with original, refine and simple recipes easy to process. French-English book.
Pre-order product (2 days + delivery)Verrines et petits gâteaux by Stéphane Glacier et Gaëtan Paris. Clearly explained cool and colourful verrines along with contemporary cake recipes filled with contemporary flavours and textures. French-English book.
Pre-order product (2 days + delivery)