9789401449229

Foodista and the Chef Sweet Stuff

by ;
  • ISBN13:

    9789401449229

  • ISBN10:

    9401449228

  • Format: Hardcover
  • Copyright: 2018-11-15
  • Publisher: Lannoo Publishers

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

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Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

•A scrumptious explosion of original desserts

•The latest food trends, devised by a foodista and a professional chef

•Includes information on current trends and unique ingredients

•A perfect fit for cooking enthusiasts who want to keep up with the latest trends in the food scene

Foodista and Tte Chef, by Margaux Maeterlinck and Christophe Declercq, links four food trends - Global, Hybrid, Sharing, Wholesome - to numerous modern recipes that are easy to make at home. Sweet dishes with an original twist, following the motto: 'try something different!' You can expect sugary sweetness with a light bite, on a bed of creativity. Whether you're looking for a vegan croissant or a chocolate-and-beer macaron, this book holds the answers to any and all cravings.

Author Biography

Margaux Maeterlinck is a young and energetic foodista with a passion for travelling, food and design. She works for one of the world's largest chocolate producers, keeping up with the latest food trends and working together with professional chefs to design uniquely creative and innovative food products. Christophe Declercq has been teaching confectionery for over 25 years at the school of gastronomy, Ter Groene Poorte. He has written several books on desserts and ice cream, addressing both household and professional chefs. He also serves as a consultant for large companies in the development and adjustment of recipes and products.

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