A dessert is not a dessert. And a dessert is not a dessert. Times, temperatures, textures, production and fruition methods, motivation and intention change. And the professional figure of the pastry chef is also very different. In this book, Paolo Griffa, director of the Caffè Nazionale in Aosta, a Michelin star, analyses, enhances and highlights the course that seals the gastronomic journey in the restaurant.
Author: Paolo Griffa
Publication date: 2024
Language: English
Pages: 240
