THE BOOK OF CHEF VIRGINIA ANASTASIADOU
Chef Virginia Anastasiadou’s book is a classic gastronomic book, which should not be missed by any amateur or professional cooking enthusiast. With timeless recipes of Pastry, Bakery and some savory creations, the “Pastry Notebook” is a 250-page project which brings together techniques and remedies of world-wide range.
Recipes for aromatic butter, dough, canapés, tarts, buns, crepes, croissants, macarons, meringues, mousses, sauces, syrups, chocolate, bread and bougatsa, all in a collector’s edition of 1997.
After all, its 20-year circulation and the recent translation of 10,000 copies for the French audience are not by chance.
The work of Chef Virginia Anastasiadou has been prefaced by leading chefs worldwide, applauding this great book and its practical application for every user.
Ιnformation
- 200 pages
- 300+ recipes
