Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Or split into 4x interest-free payments of 25% on orders over R50
Learn more
Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Imprint | John Wiley & Sons |
Country of origin | United States |
Release date | May 2004 |
Availability | Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available. |
Authors | Wayne Gisslen |
Dimensions | 237 x 191 x 9mm (L x W x T) |
Format | Paperback |
Pages | 160 |
Edition | 4th Revised edition |
ISBN-13 | 978-0-471-47781-5 |
Barcode | 9780471477815 |
Categories | |
LSN | 0-471-47781-8 |