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The book focuses on the so-called 'technological' ingredients, revealing their little known applications in pastry products. Puigvert proves that there are ingredients available to the artisans nowadays which do not subtract quality from a product at all, but allow for magnifice…
With numerous step-by-step pictures for each technique, the book focuses on the so-called 'technological' ingredients, revealing their little known applications in pastry products. Puigvert proves that there are ingredients available to the artisans nowadays which do not subtrac…