ISBN:
9781743790946
Format:
Hardback
Pages:
288
Dimensions:
32cm x 24cm
Weight:
2010g
RRP:
$75.00
ABOUT THE AUTHOR
Mélanie Dupuis trained as a pastry chef and caterer in France and worked in the country’s best hotels and restaurants (Hélène Darroze, Benoît Castel, Nomad Food & Design) before embarking on a second career as a food writer. Her first book, Patisserie, was published in 2014 and has been an international success.
ABOUT THE AUTHOR
Anne Cazor has a PhD in molecular cuisine, and has dedicated her life to understanding how and why recipes work (or don't). She also teaches at L'Atelier des Sens.