New Classic Desserts

by Maclauchlan, Andrew; Foreword By Charlie Trotter

By reworking classic desserts into contemporary originals, this book inspires the pastry chef to adapt all or part of a recipe to his/her own creative style. The author strongly encourages chefs to use seasonal, organic, fresh foods, especially fruits and nuts. Full-color photos and drawings throughout.

New Classic Desserts 1994, John Wiley & Sons

ISBN-13: 9780471286059

Hardcover

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New Classic Desserts 1994, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442017354

Hardcover

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