Classic in inspiration, innovative in execution, the collection builds from recipes for basic pastries, cookies, cakes, and creams to an array of sophisticated and sumptuous finales. The result is a revelation of color, flavor, and texture that complement seasonal menus: an autumnal Chartreuse Ice Cream and Figs in Caramel; a winter counterpoint of Pink Grapefruit and Champagne Sherbet; the riotous berry creations of the spring--tarts, pies, shortcakes, curds; and the Sunset Bombe of Summer. For the professional cook or the dedicated home cook, this volume will expand your repertoire and inspire new uses for the freshest nature has to offer.
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