Sepete Eklendi
Seçtiğiniz ürün sepetinize eklendi.
“Kentsel olan her yere yayılıyor ama biz şehri kaybettik, kendimizi de gözden kaybediyoruz. Dolayısıyla, evet, şehirleri şehirlerin dışına atan hareketi tersine çevirerek insanların kendilerinin ve yaşadıkları yerlerin yeniden bilincine varmasına ...
Regeneration, Heritage and Sustainable Communities in Turkey : Challenges, Complexities and Potentia
Over the last three decades, historic housing areas have become one of the major concerns in urban regeneration, housing renovation and conservation projects. Since the late 1990s, the notion of community, sustainability and sustainable community have ...
Human Resource Management provides students with an introduction to the daily tools and skills they’ll need to function as successful managers -- in both human resources and business in general. With a practical approach, the text explores the evolution ...
Thinking Gifts - Sushi Notes SUS : Yapışkanlı Not Kağıdı
Sushi lovers need wait no further! Each of the beautiful piles of realistic sushi looking high quality 125 page sticky notepads, sits on its own handmade sushi cardboard table (included). No one will mind if you use your hand instead of chopsticks.
Yayınevi: Abrams
Yayın tarihi: 04/2020
ISBN: 9781419744303
Fotoğraflar : Bernhard Winkelmann
Ciltli | İngilizce | 200 Sayfa | Büyük boy | 21,92 x 28,58 x 0,00 cm.
Tür: Dünya Mutfağı
Temin Süresi 30 - 50 iş günü
ÜYE GİRİŞİ YAPIN
temin süresi ve fiyatını size bildirelim
ÜYE GİRİŞİ YAPIN
stoklarımıza girdiğinde bilgilendirelim
Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris
Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHélène en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute pâtisserie desserts are each interpreted in three different variations: as an appetizer (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret's favorite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem.
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