甜概念

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甜概念is composed of 4 chapters with 45 cake recipes and over 220 sub-recipes with beautiful photos, illustrations and personal tips from Pastry Chef Gregory Doyen. These are his stories of inspiration and creation of his signature cakes, mini sweets, modern entremets and pastries.

格雷戈里东银生于1984年7月成为一个艺术家庭中Brionnais相交勃艮第的法国乡村,经验丰富的糕点的魔力在他幼年时当家人的厨房成了他最喜欢的地方。

他曾在一些世界各地最好的场所在巴黎,莫斯科和台湾。他在亚洲,欧洲和北美洲的广泛教导。

他的客户包括:路易威登,卡地亚,爱马仕,迪奥,香奈儿,Christian Louboutin的,Jaeger-乐COULTRE等众多世界知名品牌。

这是他的第一本书。

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Free shipping within the United States. Shipping cost for international orders is $60 for the first book, and $15 per additional book. All orders are shipped via USPS.

The smell of fresh baked apple pie crafted by my mother on Sunday mornings was where my passion for pastry creation began.

今天,我已经决定了我所有的糕点秘密透露给你。

我在世界各地的一些著名的机构收到了我在法国和十多年的国际经验,领先的糕点艺术学校的教育。这些包括Le Grand Vefour,Potel等夏波,Hediard以及文华东方给了我提高我的技能的独特机会。

Unexpected and sometimes surprising challenges pushed me to innovate and create new techniques. This is how I designed most of my signature cakes and found my signature pastry style. Through the creation of甜概念,我的第一本书的糕点,我想分享我所有的经验,为您提供创新,用新的糕点挑战自己的机会。

甜概念is composed of 4 chapters with 45 cake recipes and over 220 sub-recipes with beautiful photos, illustrations and personal tips. There are stories of my inspiration and creation of my signature cakes, mini sweets, modern entremets and pastries.

在这本书中,我邀请你进入糕点创造,围绕三个概念非常重要,我的世界:

  • Simplicity and easily understood
  • Quality and organic ingredients
  • Design and modern approach

用一个简单而有效的和现代的方式,我相信任何人都可以掌握糕点创作的艺术。

前言由国际知名的厨师:世界糕点冠军,MEILLEUR Ouvriers法国和其他艺术家。

I recommend this book to any pastry lover, beginners and experts alike.

Embrace the challenges offered in甜概念和糕点创作的艺术将不再是个秘密给你。请享用!

- 格雷戈里老前辈Chef Pâtissier

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