Автор: The Culinary Institute of America and Francisco J. Migoya
Издательство: John Wiley & Sons
Год: 2008
Формат: PDF
Размер: 16 Мб
Язык: английский / English
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.