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how the G&T moved from India to England (and why the best in the world are now made in Spain)
Stone celebrates her grandmother and the other influences that have shaped her life
The cookbook includes recipes suitable for everyday cooking and for more elaborate meals
throughout from photographs and drawings
Jean-Luc Boulay (Le Saint-Amour)
Manuale di Pasticceria Professionale (Marco Nebbiai) Meal Planning how the G&T moved fromNOTE: This book is in Italian. Over 200 step by step recipes with chapters on basic doughs (short crust pastry, puff pastry, egg based and fat based pastas); rolls; meringues; croissants; brioche; creams (light creams; fat based creams; baking creams), glazes; semifreddi; mousse; fried desserts; biscuits, and bread making.
US$ 22.50
US$ 21.99
US$ 25.99
