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Evolution. Techniques and Ingredients for Modern Pastry. (English/Spanish)

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Evolution. Techniques and Ingredients for Modern Pastry. (English/Spanish)

Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum. This is what evolutionary pastry is about, which Jordi Puigvert practices and teaches all over the world as a technical advisor for countless firms. And this is in fact the subject which this book, published by Grupo Vilbo and So Good.. magazine, revolves around.
Country USA
Manufacturer Grupo Vilbro
Binding Paperback
ItemPartNumber BK-301-1
ReleaseDate 0000-00-00

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