Description
The last master handbook series of the owner chef, Eunyoung Yun, patisserie garuharu throughly looks through all aspects of dessert decoration techniques.
It covers minor to major details of handling and decorating with chocolate, meringue, sugar paste, nougatine, tuile and so on. The book also meticulously illustrates all processes of using professional tools and machines. on making the perfect outcome. On top of all this, it conscientiously covers seasonal decoration of herbs, flowers and fruits.
Contents:
- Part 01Chocolate
- Part 02Mold & Film
- Part 03 Sugar Paste & Meringue
- Part 04 Nuts & Beans
- Part 05 Tuile, Nougatine & Crispy
- Part 06 Other decorations
- Part 07 Nature
Language: English &Korean
Author(s): Eunyoung Yun
320 pages
Published in 2020
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