"In this book I explain the alchemy of the pastry, discuss the preparation of bonne creme a flan, creme anglais, creme aux ?ufs, and above all, I offer to lovers of fine food, ways to create new aroma
Chefs throughout the world have long prized the rare and delicious creations of France’s Christine Ferber—an internationally known master patissiere who has worked with culinary luminaries Alain Ducas
