Ice Creations
Seiten
2013
Lannoo Publishers (Verlag)
978-94-014-0402-0 (ISBN)
Lannoo Publishers (Verlag)
978-94-014-0402-0 (ISBN)
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A book for the professional ice cream-maker as well as the hobby cook; step-by-step photography accompanies the 60 frozen dessert recipes, all by world-renowned chef Christophe Declerq.
*A book for the professional ice cream-maker as well as the hobby cook; step-by-step photography accompanies the 60 frozen dessert recipes, all by world-renowned chef Christophe Declerq In Ice Creations, master chef Christophe Declercq shares his secrets on how to make the perfect frozen desserts, illustrating more than 60 original recipes. The book shows a variety of ice creations, always innovative, creative and surprising, with useful information on the different basic ingredients (and how they interact) in order to make your own varieties. Next to ice cream recipes, there are also recipes for ice parfait, ice mousse, ice souffle, ice cakes and a lot of techniques for finishing your creations. The clear step-by-step photography shows you how to create these delicious dishes in your own kitchen, and the beautiful photographs of the end results are sure to make your mouth water.
*A book for the professional ice cream-maker as well as the hobby cook; step-by-step photography accompanies the 60 frozen dessert recipes, all by world-renowned chef Christophe Declerq In Ice Creations, master chef Christophe Declercq shares his secrets on how to make the perfect frozen desserts, illustrating more than 60 original recipes. The book shows a variety of ice creations, always innovative, creative and surprising, with useful information on the different basic ingredients (and how they interact) in order to make your own varieties. Next to ice cream recipes, there are also recipes for ice parfait, ice mousse, ice souffle, ice cakes and a lot of techniques for finishing your creations. The clear step-by-step photography shows you how to create these delicious dishes in your own kitchen, and the beautiful photographs of the end results are sure to make your mouth water.
Christophe Declercq teaches 'banquet and ice cream' at the bakery, butchery and hotel school Ter Groene Poorte in Bruges; one of the most renowned schools in Europe. He is the author of numerous books on ice cream and desserts.
| Erscheint lt. Verlag | 24.7.2013 |
|---|---|
| Zusatzinfo | 200 Colour |
| Verlagsort | Tielt |
| Sprache | englisch |
| Maße | 237 x 274 mm |
| Gewicht | 1162 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 94-014-0402-X / 940140402X |
| ISBN-13 | 978-94-014-0402-0 / 9789401404020 |
| Zustand | Neuware |
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