Détails sur le produit

  • Broché : 216 pages
  • Editeur : Solar (7 novembre 2019)
  • Langue : Français
  • ISBN-10 : 2263162550
  • ISBN-13 : 978-2263162558
  • Dimensions du produit : 22 x 2,3 x 27 cm



Telecharger Livres



Comment ça marche:
  • 1. Registre gratuit à partir de 7 jours
  • 2. Accédez à autant de livres que vous le souhaitez (usage personnel)
  • 3. Annuler l'adhésion à tout moment si vous n'êtes pas satisfait
  • 4. Accès haute vitesse
  • 5. Accès illimité
  • 6. 100% légal
  • 7. Pas de temps d'attente
  • 8. Assuré et anonyme

Lire en ligne

A l'école de la pâtisserie vegan
Language: en
Pages: 207

A l'école de la pâtisserie vegan

Authors: Linda Vongdara
Categories:
Type: BOOK - Published: 2019-11-07 - Publisher:
Books about A l'école de la pâtisserie vegan
The Vegan Boulangerie
Language: en
Pages: 144

The Vegan Boulangerie

Authors: &. Jean-Michel Marianne &. Jean-Michel, Marianne, Jean-Michel
Categories: Cooking
Type: BOOK - Published: 2010-04 - Publisher: Trafford Publishing
Books about The Vegan Boulangerie
Modern Vegan Baking
Language: en
Pages: 296

Modern Vegan Baking

Authors: Gretchen Price
Categories: Cooking
Type: BOOK - Published: 2018-01-23 - Publisher: Rockridge Press
"Recipes include: triple-chocolate glazed donuts; rosemary and fig focaccia; lemon-lavendar shortbreads; pumpkin pie with oat-nut crust; and much more!"--Page 4 of cover.
Bakerita
Language: en
Pages: 288

Bakerita

Authors: Rachel Conners
Categories: Cooking
Type: BOOK - Published: 2020 - Publisher: Houghton Mifflin
Amazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar-free desserts from the popular Bakerita blog Rachel Conners began her blog as a hobby to share baking recipes with friends, but when she started to focus more on gluten-free, paleo, and vegan recipes to make things she could share with
French Pâtisserie
Language: en
Pages: 688

French Pâtisserie

Authors: Ecole Ferrandi
Categories: Cooking
Type: BOOK - Published: 2017-10-17 - Publisher: Flammarion
Ferrandi, the French School of Culinary Arts in Paris--dubbed "the Harvard of gastronomy" by Le Monde newspaper�--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step--from basic techniques to