The Lenotre School has produced an extraordinary two volume work on sugar and chocolate.
The first volume has 56 pages of ingredient info., basic mixtures, preparation techniques & equipment.
This is followed by 7 pages of recipes filled with great color photos.
129 pages, hardcover
- Combining tradition and innovation, l'École Lenôtre presents two volumes of extraordinary work on sugar and chocolate.
- A "must have" for every pastry and chocolatier! No returns on books.
Volume 1 Contains (Item #BK-107
- Classic ganaches
- Crystalized fruits
- Sugar sweets
- Gums, liquorices, and marshmallow
Volume 2 Contains (Item #BK-108)
- Individual chocolates and bars
- Original ganaches & unusual ganaches
- Jams and jellies
- Chocolate desserts
- Candied Fruits
- Glace chestnuts
- Almond pastes
- Disguised fruits
- Desserts in the dish
- Moulded sweets