Description
Welcome to the sweet path!
On the one hand, this path is one of culinary pleasure and enjoyment, and on the other, a path of development and improvement that you can take as an amateur or professional confectioner. Like master confectioner Brigitta Schickmaier, whose encouraging and inspiring life story shows that you can grow personally and achieve more than you could ever have dreamed of. Like no other baking book, “Mein süßer Weg” spans a wide range of over 400 pages, from simple sponge roulades to fantastic showpieces. It takes you into the bakeries of 21 outstanding confectioners.
They have willingly allowed you to look over their shoulders and teach you all kinds of techniques: enveloping, modeling, decorating, writing and showpiece production. Gerhard Spreitzer, master confectioner and head patissier at the Weisses Rössl, and the patisserie team have compiled 10 recipes for cakes, petit fours and coated nuts on over 40 pages for this book. Detailed step-by-step instructions and numerous photos provide beginners and ambitious amateur bakers with everything they need to master the sweet art.
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