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Cover: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Bild: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Bild: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Bild: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Bild: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Cover: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Bild: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Bild: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Bild: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
Bild: 9780714876405 | Room for Dessert | Will Goldfarb | Buch | 272 S. | Englisch | 2018
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Room for Dessert
Buch von Will Goldfarb
Sprache: Englisch

75,25 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

Lieferzeit 1-2 Wochen

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Beschreibung
The definitive guide to perfect pastry from the acclaimed former elBulli pastry chef and his destination restaurant in [...] Goldfarb showcases a menu of desserts and fine pastry work at Room 4 Dessert in Ubud, Bali, with an approach inspired by his stunning surroundings and ingredients. In this, his first book, Goldfarb lifts the curtain on his creativity, revealing the simple processes that form the basis of his standout desserts, exploring taste, texture, and ingredients. Home cooks will master perfect pastry, silky-smooth mousses, and rich ice creams, before entering 'The Lab', where Goldfarb will explain how he turns these basics into his stunning masterpieces. Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from Port Washington, New York, Goldfarb trained at Le Cordon Bleu before working at elBulli. After having opened Room 4 Dessert in New York, he then relocated the restaurant to Bali - and is expanding internationally.
The definitive guide to perfect pastry from the acclaimed former elBulli pastry chef and his destination restaurant in [...] Goldfarb showcases a menu of desserts and fine pastry work at Room 4 Dessert in Ubud, Bali, with an approach inspired by his stunning surroundings and ingredients. In this, his first book, Goldfarb lifts the curtain on his creativity, revealing the simple processes that form the basis of his standout desserts, exploring taste, texture, and ingredients. Home cooks will master perfect pastry, silky-smooth mousses, and rich ice creams, before entering 'The Lab', where Goldfarb will explain how he turns these basics into his stunning masterpieces. Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from Port Washington, New York, Goldfarb trained at Le Cordon Bleu before working at elBulli. After having opened Room 4 Dessert in New York, he then relocated the restaurant to Bali - and is expanding internationally.
Über den Autor

Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from New York State, Goldfarb trained at Le Cordon Bleu before working at elBulli. He originally opened Room4Dessert in New York, then relocated the restaurant to Bali, Ubud.

Details
Erscheinungsjahr: 2018
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: 272 S.
ISBN-13: 9780714876405
ISBN-10: 0714876402
Sprache: Englisch
Einband: Gebunden
Autor: Goldfarb, Will
Kamera: Westlake, Martin
Fotograph: Westlake, Martin
Hersteller: Phaidon Press
Phaidon Verlag GmbH
Maße: 300 x 222 x 28 mm
Von/Mit: Will Goldfarb
Erscheinungsdatum: 06.04.2018
Gewicht: 1,318 kg
Artikel-ID: 125693771
Über den Autor

Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from New York State, Goldfarb trained at Le Cordon Bleu before working at elBulli. He originally opened Room4Dessert in New York, then relocated the restaurant to Bali, Ubud.

Details
Erscheinungsjahr: 2018
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: 272 S.
ISBN-13: 9780714876405
ISBN-10: 0714876402
Sprache: Englisch
Einband: Gebunden
Autor: Goldfarb, Will
Kamera: Westlake, Martin
Fotograph: Westlake, Martin
Hersteller: Phaidon Press
Phaidon Verlag GmbH
Maße: 300 x 222 x 28 mm
Von/Mit: Will Goldfarb
Erscheinungsdatum: 06.04.2018
Gewicht: 1,318 kg
Artikel-ID: 125693771
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