Søkt på: Bøker av Francisco Migoya
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Modernist Bread at Home
Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, …
Modernist Bread
Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the critically acclaimed …
The Elements of Dessert
In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, …
Frozen Desserts
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional …
Modernist Pizza 12 Notecards & Envelopes Boxed Set
Discover the beauty of pizza with this set of twelve 5"x7" notecards featuring iconic images from the groundbreaking four-volume book Modernist Pizza by Nathan Myhrvold and …
Modernist Pizza German Edition
Modernist Pizza ist das ultimative Werk ber das wahrscheinlich beliebteste Gericht der Welt. Dem Team, dem wir die hochgelobten B cher Modernist Cuisine: Die Revolution der …
Modernist Bread Chinese Edition
Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the critically acclaimed …
Modernist Pizza Spanish Edition
Modernist Pizza es la gu a definitiva de uno de los alimentos m s famosos del planeta. Creada por el equipo de Modernist Cuisine: El arte y la ciencia de la cocina y Modernist …
Elements of Desserts
Modernist Pizza French Edition
Cet ouvrage de r f rence est consacr au plat le plus populaire au monde, la pizza. R alis par la m me quipe que celle de Modernist Cuisine: Art et science culinaires et …
Modernist Bread at Home French Edition
Modernist Bread at Homeest le livre de cuisine indispensable pour tous les passionn s qui souhaitentfabriquer leur propre pain.Con u par l' quipe l'origine del'encyclop die aux …