El gran libro de la bollería

Four highly prestigious French professionals such as Jérémy Ballester, Jean-Marie Lanio, and the MOFs (Meilleur Ouvrier de France) Olivier Magne and Thomas Marie address everything from classic creations to more complex competition pieces. A total of 280 pages that include everything from puff pastry pieces to brioches of all kinds and formats. The book also has a glossary of ingredients and an interesting section on basic recipes and techniques. Through 80 recipes, some of which are illustrated step by step, the four expert pastry chefs share their pastry knowledge and techniques. With this elegant learning book, puff pastry techniques and tours, original creations from the MOF contest, trendy cakes, brioches from around the world and the great pastry classics will no longer have secrets for you. A true reference work for all pastry professionals and amateurs, eager to perfect their technique.