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A delicate yet buttery croissant
and chef Takeshi Ohira
1” closed tear to top of p
NJ: Wheatena Corp
But SICILIA IN CUCINA is not just another cookbook: It offers an authentic insight into Sicily's culinary art and culture
La confetteria moderna e i nuovi dessert al piatto (Fabrizio Galla) Truffles A delicate yet buttery croissantNOTE: This book is in Italian. A compendium of confectionery and other desserts from the Italian Master Pastry Chef Academy's Pastry Chef of the Year 2020. Ingredients, techniques, classic and innovative recipes and theory with large scale photography throughout. Includes gummies, toffee, marshmallow, hard candy and fondant, liqueurs, pressed candies, nougats, delicious spreads and much more.
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