The book is composed as follows:
- The basic technique (usually very simple), followed by a table summarizing the basic common problems for each step, and the explanation of the occurrence of the problem and the solution
- Illustrated explanations
- The technical aspects of the kind of reaction mollecules, etc., often with a detailed diagram. Well, this is a book for students based e CAP and BTS ...
- The recipe for a dish using the basic technique.
- Several recipes involving the basic recipe variants, ranging from the simplest to the most complicated.
When I want to be sure not to miss a recipe, I always look in this book. This is inratable!
The book is extremely comprehensive, both in quen pastry kitchen.
