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La pâtisserie du XXIe siècle, au coeur de la structure des bases de la pâtisserie

La pâtisserie du XXIe siècle, au coeur de la structure des bases de la pâtisserie Download books [PDF, TXT, ePub, PDB, RTF, FB2 & Audio Books]

Après La pâtisserie du XXIe siècle, les nouvelles bases, Berry Farah vous invite avec son volume 2 la pâtisserie du XXIe siècle, Au coeur de la structure des bases de la pâtisserie, à entrer au coeur de la matière pour comprendre la matrice d'un produit et ce qui la gouverne. Download La pâtisserie du XXIe siècle, au coeur de la structure des bases de la pâtisserie pdf books Vous découvrirez comment chaque ingrédient influence le produit et comment l'interaction entre chacun d'eux transforme la matière et influence le goût. Cet ouvrage est plus proche de la pratique quotidienne du pâtissier ce qui lui permettra d'intervenir plus aisément sur ces produits pour les améliorer ou les modifier. Un livre de référence autant pour les professionnels, les enseignants, les étudiants ou les amateurs averti.

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