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and chef Takeshi Ohira
In her warm and encouraging voice
But SICILIA IN CUCINA is not just another cookbook: It offers an authentic insight into Sicily's culinary art and culture
NJ: Wheatena Corp
La confetteria moderna e i nuovi dessert al piatto (Fabrizio Galla) Truffles and chef Takeshi OhiraNOTE: This book is in Italian. A compendium of confectionery and other desserts from the Italian Master Pastry Chef Academy's Pastry Chef of the Year 2020. Ingredients, techniques, classic and innovative recipes and theory with large scale photography throughout. Includes gummies, toffee, marshmallow, hard candy and fondant, liqueurs, pressed candies, nougats, delicious spreads and much more.
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