V cizím jazyku kuchařky - pečení od autora Frédéric Bau

Master the art of chocolate through one hundred fundamental step-by-step techniques, including chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, cream and mousse bases, ice cream and sorbet, sauces, and baker’s secret

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This comprehensive, practical, and heavily illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 fundamental step-by-step...

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  Vyprodané