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Cake Formula: Secrets of a Pastry Chef

24.99 €
In stock
Cake Formula: Secrets of a Pastry Chef
24.99 €
In basket
Is your cream separating? Is your sponge falling off? Is your cake melting? Then you need this book! It will help beginners avoid mistakes, and experienced pastry chefs gain a deeper understanding of techniques and processes. It explains not only how to make desserts, but also why! Baking problems arise not from incorrect recipes, but from a lack of understanding of the processes! — this is the opinion of the book's author, Anastasia Sudbinina, an experienced pastry chef and lead instructor at the Chili Chocolate culinary school. She has been teaching pastry master classes to ordinary people for many years and knows exactly what baking problems arise and how to explain complex concepts in an easy and fun way. The chemistry and physics of creams and sponges will be revealed in this illustrated publication with step-by-step photographs by Nikolai Mirsky!
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