Prisma by Frank Haasnoot
Professional pastry and chocolate books — curated for working chefs.
Made in Spain 🇪🇸
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About this book
Technique you can take straight to the bench.
Prisma is Frank Haasnoot's first book. Light refracts into six colours, and each colour groups creations that share a mood: 50 pieces in total, from the classics that made his name to new and updated work.
What's inside
- Distinct forms, innovative techniques and a handmade sensibility
- A balance of aesthetics and intense flavour
- 332 pages, hardcover, English edition
The Frank Haasnoot molds are available from Zucchero — see the Frank Haasnoot collection. His second book: Whip.
Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada.
5% off orders over $500 CAD (applied automatically at checkout).
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