New Classic Desserts (Hospitality, Travel & Tourism)
Released: Jan 01, 1994
Publisher: Van Nostrand-Reinhold
Format: Hardcover, 265 pages
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Description:
By reworking classic desserts into contemporary originals, this book inspires the pastry chef to adapt all or part of a recipe to his/her own creative style. The author strongly encourages chefs to use seasonal, organic, fresh foods, especially fruits and nuts. Full-color photos and drawings throughout.
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