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john wiley A Modernist View Of Plated Desserts, Grand Finales 2

Item # BK-45MFR: 978-0-471-29251-7UPC: 9780471292517
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    A Modernist View of Plated Desserts, Grand Finales 2
    Edited by Tish Boyle and Timothy Moriarty
    304 pages, hardcover

    Grand Finales does for pastry-making what no other book has attempted to do. It is the first book to examine the creative process in developing desserts.

    A Modernist View of Plated Desserts contains 50 detailed recipes from 25 of America's most reknowned pastry chefs. Each is accompanied by a full-page, full-color photograph of the finished dessert. Additionally, there are many step-by-step photographs throughout the book. Ingredients are given in both metric and traditional units.

    Each pastry chef is showcased, with a photograph and some biographical details, and each interacts with the editors to give the reader the benefit of his/her knowledge and ideas, and presents useful information and suggestions based on experience in the art and management of the profession.

    No returns on books.

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A Modernist View of Plated Desserts, Grand Finales 2
Edited by Tish Boyle and Timothy Moriarty
304 pages, hardcover

Grand Finales does for pastry-making what no other book has attempted to do. It is the first book to examine the creative process in developing desserts.

A Modernist View of Plated Desserts contains 50 detailed recipes from 25 of America's most reknowned pastry chefs. Each is accompanied by a full-page, full-color photograph of the finished dessert. Additionally, there are many step-by-step photographs throughout the book. Ingredients are given in both metric and traditional units.

Each pastry chef is showcased, with a photograph and some biographical details, and each interacts with the editors to give the reader the benefit of his/her knowledge and ideas, and presents useful information and suggestions based on experience in the art and management of the profession.

No returns on books.

john wiley A Modernist View Of Plated Desserts, Grand Finales 2
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