Savory Sweets : From Ingredients to Plated Desserts
Amy Felder CEPC
The textbook used by the advance culinary pastry class @ Johnson & Wales University. Study in flavor profiles and "notes" in relation to the tongue and tasting synthesis. Extremely useful for professionals and hardcore foodies alike. Flavor pairings are very helpful in developing your own ideas. Solid basic formulas a must have. Once again, this book reads more like a textbook, with photos and illustrated pictures. Highly recommended.
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