• ISBN: 9788493758448
  • Author: Puignert, Jordi
  • Publ Date: 1899-12-30
  • Pages: 0
  • Binding: UN
  • ID - 82


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Introducing new and advantageous ingredients, simplifying the process, improving the performance and applications of each product in short, optimizing the technical side of pastry to the maximum. This is what evolutionary pastry is about, which Jordi Puigvert practices and teaches all over the world as a technical advisor for countless firms. And this is in fact the subject which this book, published by Grupo Vibo and So Good, magazine revolves around.
In a didactic way and with numerous step-by-step pictures for each technique, the book focuses on the so-called technological ingredients, revealing their little known applications in pastry products.
Jordi Puivert travelled the world teaching pastry and culinary professionals the results of his research and technical processes. As for the regular courses he gives places like Hong Kong, Italy, Singapore, the USA or Taiwan among other-are usual on his agenda.

This product was added to our catalog on Tuesday 22 April, 2014.

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