About this book
Part of the "Grand Livre de Cuisine" series, this book covers the art of making desserts and sweets. Featuring more than 650 photographs, it contains a range of recipes for pastries, viennoiseries, breads and rolls, candies, chocolate creations, ice creams and sorbets, fruits and flavourings.
The celebrated 9-star Michelin chef shares his sweetest creations in the encyclopedic dessert volume.
|Stewart Tabori & Chang|