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La Patisserie crue (Raw Baking) | Cooking Books

La Patisserie crue (Raw Baking) | Cooking Books

La Patisserie crue (Raw Baking) | Cooking BooksLa Patisserie crue (Raw Baking) | Cooking BooksLa Patisserie crue (Raw Baking) | Cooking Books

Title details

First book in France about raw baking, inspired from the original and tasty french desserts, like tarts, cremes and macarons!

• A large introduction about raw ingredients (like dates, avocado, coconut’s products...), their benefits and their uses.• Large descriptions about the new baking-techniques, easily accessible to all.

• 3 chapters- The basis: how to make a pie, a whipped coconuts cream, custard...- The revisited great classic, like frozen little tartalet, fruits clafoutis or chocolate tiramisu...- The generous cakes: fig and rose layer cakes, sweets macarons, chocolate tart...

Photography and text  by Ophélia Véron

16 x 22 cm | 52 color photographs | soft cover | 72 pages | (18 700 words)

Categories: cooking books

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