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Paco Torreblanca 2 (Spanish/English), by PACO TORREBLANCA
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With this second book, the great master Paco Torreblanca falls squarely in the world of restaurants, but without abandoning the basic principles of the bakery. A work full of new techniques and above all great ideas of enormous creative value even simple realization. New crisp, milk and dry meringues, caviar candis and sugar, new applications of brioche and financier, handkerchiefs and crystals vegetables, sweet and savory chocolate with olive oil, new tea biscuits, fried pastries, amazing new textures. In short, a book made from premium food product knowledge and from the highest professional honesty. Features: • 306 color pages. • More than 200 illustrations. • Deputy Cookbook in work file. • Spanish Version / Ingl�s. Con �ste su segundo libro, el gran maestro Paco Torreblanca entra de lleno en el mundo de la restauraci�n, pero sin abandonar los principios b�sicos de la pasteler�a. Una obra repleta de nuevas t�cnicas y sobre todo de grandes ideas de enorme valor creativo aunque de sencilla realizaci�n. Nuevos crujientes, leches y merengues secos, candis y caviares de az�car, nuevas aplicaciones de brioche y financier, pa�uelos y cristales de verduras, bombones dulces y salados con aceite de oliva, nuevas pastas de t�, masas fritas, nuevas y sorprendentes texturas. En definitiva, un libro de alta gastronom�a hecho desde el conocimiento del producto y desde la m�xima honestidad profesional. Caracter�sticas: • 306 p�ginas a color. • M�s de 200 ilustraciones. • Recetario adjunto en fichero de trabajo. • Versi�n espa�ol/english.
- Sales Rank: #4456410 in Books
- Published on: 2006
- Binding: Hardcover
- 306 pages
- AUTOR:PACO TORREBLANCA
- PAGINAS: 306
- TOMOS: 1
- IDIOMA: ESPA�OL
- EDICION: 1�. FECHA ED.: 2006
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