This comprehensive guide to preparation through to final presentation of simply hundreds of tantalising deserts and pastries has been painstakingly assembled by the chefs at Food Editore, Italy's leading cookery book publisher.
Each recipe is prepared, cooked, tested, tasted and photographed in Food Editores kitchens in Parma, the centre of food excellence in Italy.
Each recipe is fully described together with easy to follow full colour photography.
Dessert lovers everywhere will enjoy discovering the new and traditional mouth-watering desserts and pastries contained in this volume.
Format: Paperback with Flaps on Inside & Back Covers
Number Of Pages: 413
Published: 23rd April 2009
Dimensions (cm): 23.0 x 19.0