Embark on a culinary journey to the Caribbean islands in this three-volume series,
and discover the sensuous delicacies of the distant tropical paradise.
A cornucopia of flavors, dazzling colors and luscious fruits awaits you.
The detailed instructions and color photos will not only help you succeed at every
recipe, but will also inspire you to create your own tropical desserts.
In addition, resourceful background information on the recipes and origins of
the many exotic ingredients will allow you to gain insight into this unique culinary
tradition, which blends the best of the islands with the expertise of the master chefs.
These books are excellent resources for pastry chefs, dessert specialists, caterers,
banquet directors, and all professionals and students involved in the creation,
design, and preparation of desserts.
This book has a wonderful variety of almost 100 confections, which will make a
perfect ending to any meal.
There are some really unusual confections using tropical ingredients.
This is a great resource for the chocolatier and confectioner as well as the pastry
chef.
There are also ingredients and instructions given for 23 basic recipes which are
utilized throughout the book.
Contents: Jams and Preserves. Chocolates and Candies. Breads and Pastries.
Basic Recipes.
Exotic Desserts from the French Caribbean: CONFECTIONS has been translated from
the original French edition of the book entitled "Délices des Îles -
Confitures, Chocolats, Viennoiseries".
Every pastry chef and confectioner needs this book!
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