FOUET - FRANK HAASNOOT
Professional pastry and chocolate books — curated for working chefs.
Made in Netherlands 🇳🇱
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About this book
Technique you can take straight to the bench.
Suite au succès de mon premier livre de cuisine, PRISMA, me revoici avec WHIP—une collection captivante de 50 recettes innovantes réparties sur 436 pages. Avec des avant-propos de Cédric Grolet et Amaury Guichon, WHIP est un incontournable pour les passionnés de pâtisserie et de chocolat de tous niveaux. Ce livre dynamique et séduisant explore les pâtisseries, chocolats, glaces, gâteaux de voyage, et bien plus, offrant un aperçu ludique mais raffiné de mon parcours créatif.
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