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La pâtisserie du XXIe siècle, au coeur de la structure des bases de la pâtisserie
Paperback
Cookbooks GeneralTechnology & Engineering
ISBN13: 9782981059772
Publisher: Editions Berry Farah
Published: Sep 15 2018
Pages: 102
Weight: 0.74
Height: 0.28 Width: 8.50 Depth: 11.00
Language: French
Après La pâtisserie du XXIe siècle, les nouvelles bases, Berry Farah vous invite avec son volume 2 la pâtisserie du XXIe siècle, Au coeur de la structure des bases de la pâtisserie, à entrer au coeur de la matière pour comprendre la matrice d'un produit et ce qui la gouverne. Vous découvrirez comment chaque ingrédient influence le produit et comment l'interaction entre chacun d'eux transforme la matière et influence le goût. Cet ouvrage est plus proche de la pratique quotidienne du pâtissier ce qui lui permettra d'intervenir plus aisément sur ces produits pour les améliorer ou les modifier.
Un livre de référence autant pour les professionnels, les enseignants, les étudiants ou les amateurs averti
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