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Entremets Petits Gateaux Fusion by Jean-Michel Perruchon

Item # BK-179
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    Entremets Petits Gateaux Fusion
    by Jean-Michel Perruchon
    French and English text
    352 pages, hardcover
    • Entremets Petits Gateaux Fusion by Jean-Michel Perruchon, MOF, is the result of many years of work, research and development along with the fruits of exchange with other pastry chefs. All the recipes in this book have been tried and tested for them to become part of your daily routine
    • It is a great book for the well informed professional.
    • Entremets Petits Gateaux Fusion has a great range of entremets, with fruits, spices and chocolate and new ideas for decorations
    • See individual Gateaux classics redefined by Perruchon.  Eclairs with fruits, small tarts, filled macaroons, new decoration and more
    • The measurements, descriptions and explanations are adjusted in order for you to commercialize the recipes without any delay
    • Jean-Michel Perruchon is a multi-talented chef in pastry, chocolate, confections, sugar, sculptured sugar and chocolate art, and put all his talents to good use in this book
    • Entremets Petits Gateaux Fusion features techniques and basic recipes pastry, chocolate blown sugar, pulled sugar and many more magnificent ideas in the world of pasties and desserts
    • Beautiful photos and illustrations throughout the book
    No returns on books.
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Entremets Petits Gateaux Fusion
by Jean-Michel Perruchon
French and English text
352 pages, hardcover

  • Entremets Petits Gateaux Fusion by Jean-Michel Perruchon, MOF, is the result of many years of work, research and development along with the fruits of exchange with other pastry chefs. All the recipes in this book have been tried and tested for them to become part of your daily routine
  • It is a great book for the well informed professional.
  • Entremets Petits Gateaux Fusion has a great range of entremets, with fruits, spices and chocolate and new ideas for decorations
  • See individual Gateaux classics redefined by Perruchon.  Eclairs with fruits, small tarts, filled macaroons, new decoration and more
  • The measurements, descriptions and explanations are adjusted in order for you to commercialize the recipes without any delay
  • Jean-Michel Perruchon is a multi-talented chef in pastry, chocolate, confections, sugar, sculptured sugar and chocolate art, and put all his talents to good use in this book
  • Entremets Petits Gateaux Fusion features techniques and basic recipes pastry, chocolate blown sugar, pulled sugar and many more magnificent ideas in the world of pasties and desserts
  • Beautiful photos and illustrations throughout the book
No returns on books.

Entremets Petits Gateaux Fusion by Jean-Michel Perruchon
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