| 作者 | Caroline Bourgeois |
|---|---|
| 出版社 | Ingram International Inc |
| 商品描述 | Basics: Desserts: Techniques, Tips, and 60+ Recipes to Confidently Make All Things Sweet：，：誠品以「人文、藝術、創意、生活」為核心價值，由推廣閱讀出發，並透過 |
作者介紹 Caroline Bourgeois is a seasoned culinary art director with over a decade of industry experience. She obtained a CAP in pastry-making and has worked with well-known brands and renowned chefs, including Nicolas Heteau at the French National Assembly. Her expertise was recognized by the M6 GROUP, who invited her to be a member of the jury for the TV show 'Le Meilleur Pâtissier'. In 2020 Caroline opened her culinary studio in Lille, where she supports brands and companies in the food sector in their image, recipe, and event creation projects.
| 書名 / | Basics: Desserts: Techniques, Tips, and 60+ Recipes to Confidently Make All Things Sweet |
|---|---|
| 作者 / | Caroline Bourgeois |
| 簡介 / | Basics: Desserts: Techniques, Tips, and 60+ Recipes to Confidently Make All Things Sweet：，：誠品以「人文、藝術、創意、生活」為核心價值，由推廣閱讀出發，並透過 |
| 出版社 / | Ingram International Inc |
| ISBN13 / | 9781964786100 |
| ISBN10 / | |
| EAN / | 9781964786100 |
| 誠品26碼 / | |
| 裝訂 / | H:精裝 |
| 頁數 / | 160 |
| 重量(g) / | 657.7 |
| 語言 / | 3:英文 |
| 級別 / | N:無 |
| 尺寸 / | 24.5X20.1X1.8CM |