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A delicate yet buttery croissant
they emigrated from Iran to Rome to Vancouver
Though best known for her deep dives into cuisines from all around the world
and chef Takeshi Ohira
In her warm and encouraging voice
La confetteria moderna e i nuovi dessert al piatto (Fabrizio Galla) Truffles A delicate yet buttery croissantNOTE: This book is in Italian. A compendium of confectionery and other desserts from the Italian Master Pastry Chef Academy's Pastry Chef of the Year 2020. Ingredients, techniques, classic and innovative recipes and theory with large scale photography throughout. Includes gummies, toffee, marshmallow, hard candy and fondant, liqueurs, pressed candies, nougats, delicious spreads and much more.
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