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New-School Sweets: Old-School Pastries with an Insanely Delicious Twist Paperback – 13 July 2021
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"When did pastry and baking become so cool, so much fun and so sophisticated? Vinesh Johny and Andrés Lara reveal the true mastery of this seductive and wonderful art, with the promise of surprise, extravagance and deliciousness!"
-Gary Mehigan, judge on MasterChef Australia and author of Comfort Food
-Ramon Morató Parés, Creative Director of Cacao Barry and author of Chocolate "This book is an amazing achievement and calls for celebration. Vinesh and Andres' deep insights and enthusiasm for pastry are inspiring."
-Karim Bourgi, pastry chef and owner of KAYU Bakehouse
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This book is probably not for beginners... they don't write step by step how to make a Genoise sponge for example. There are a few "tricks" to not deflate the sponge that a beginner might not know
Talking about ingredients which you don't find in regular supermarket, you can always order it from amazon. There might be a very few of such ingredients.