Description or summary of the book: The Praline' contains gastronomic recipes for the professionals, written by Stephane Leroux, who traces the history of praline and explains the fabrication, the different basic praline recipes (with almonds, nuts, dark, white, with sesame...) and their use in products such as: cakes, chocolates, snacks, candies, and waffles among others. The book ends with some basic decorations, explained step by step with photographs.
Estimated reading time (average reader): 17H22M4S
Other categories, genre or collection: Cakes, Baking, Icing & Sugarcraft, Desserts, Cookery By Ingredient
Available formats: DOC, WORD, TXT, RB, PDF, AZW3, TIFF, EPUB. Compressed in AZW3, RAR, ARJ, ZIP
Download servers: FilesAnywhere, Dropbox, Torrent, Uploaded, FileServe, Google Drive, WeTransfer