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will make more than half a year that I have the book Michel Roux masses, and I have to say never would have thought when I bought it, I was going to use both and I would feel so comfortable and safe mass developed.
Much of the masses that were prepared in my working always bought, and were chilled or frozen, but not bad, certainly are great for a quick moment, I have to admit that they are incomparable with homemade preparations, taste and texture is extraordinary, and in most cases, is the unfounded fear that we have to prepare the preparation itself. Michel Roux
in this book shows us how we can get an excellent home baking home without having to be professional, giving information detailed cooking techniques with step by step recipes and illustrated with excellent photographs that will make us be more compelling if the entire collection of proposals that we offer.
makes a tour of all body types, both sweet and savory, such as pastry, sweet pastries, brioche, choux, pastry, dough, pizza, pies, pastry, etc. and for different recipes, from classics such as Quiche Lorraine to the most contemporary, in total 100 delicious recipes to apply and enjoy all your explanations.
It is certainly an excellent book to have it in our library, we will use in many occasions and that is the perfect reference manual for making cakes and pastries at home. Michel Roux
Masses Author: Michel Roux Editor, Blume ISBN: 9788484232971Precio: 24.9 euros
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