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Un amour de macaron

Un amour de macaron
Click to enlarge

38,00 €

Author: Stéphane Glacier, Emmanuelle Jary
Availability: 2 semanas
Language: Francés
Format: Tapa dura, 160 pp, 30x38 cm
Publisher: Dormonval, 2006, 9783905462951
Features: Fotografías a color
About the author:
Having obtained his CAP in 1988, Stéphane Glacier carried out his apprenticeship in 1990 with Alain Jeanne, who taught him the importance of quality and the love of a job well done. In 1991 he was a pastry worker at Caprices de Paris under André Heslebeuf, and pastry chef at Noura Traiteur the following year. In 1994 he went to New York to study English, working as pastry chef at the Tropicana. On returning to France he became a teacher, first at the Bellouet Conseil School in Paris in 1995 and then at the Lenôtre School in 1999. After having won several national and international contests including first prize in the European Championship of Sugar Art, for which he is now president of the jury, he received the ultimate accolade of Meilleur Ouvrier de France for pastry making in 2000. He is an independent technical advisor and trains pastry chefs worldwide. He is author of Sucre d'art, l'envers du décor / Sugarworks, behind the scenes, Entremets de fêtes, l'envers du décor / Holiday desserts, behind the scenes, La pâtisserie en toute simplicité, Chocolat, je craque!, Gourmandises so British!, Tentation fraîcheur, Osez le luxe, Mignardises, Millefeuilles sur feuilles, Un amour de macaron (also in a reduced edition), Mes secrets gourmands de macarons, Chocolat, Cakes, Macarons et autres petites gourmandises, Verrines, tapas et transparences, Les desserts de Stéphane.
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