Sweet Studio – The Art of Divine Desserts E-Book by Darren Purchese

$29.99

A Digital Bundle of Sweet Studio – The Art of Divine Desserts by Darren Purchese.

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Description

A Studio Kitchen exclusive. Darren’s book Sweet Studio – The Art of Divine Desserts is a modern classic and in now out of print. For the first time this book has been digitised for future enjoyment and reference. This book is only available here from us and comes in a downloadable bundle that includes three unique desktop wallpapers.

Your purchase includes…

A Digital copy of Sweet Studio – The Art of Divine Desserts – high resolution for printing 70mb

A Digital Copy of Sweet Studio – The Art of Divine Desserts – lower resolution for your tablet 30mb

A Digital Copy of Raspberry, Lychee & White Chocolate Cake – image from the book for your desktop wallpaper 1920 X 1080

A Digital Copy of Milk Chocolate, Spiced Pumpkin & Maple Bacon Tube Desserts – image from the book for your desktop wallpaper 1920 X 1080

A Digital Copy of Chocolate, Pear & Hazelnut Cake image from the book for your desktop wallpaper 1920 X 1080

Once purchased your downloads will be sent to you immediately.

In Sweet Studio, classically trained pastry chef Darren Purchese brings us a range of his delectable desserts and extravagant sweet creations guaranteed to bring out your inner Willy Wonka. Darren fuses science with sweetness to create desserts that are made from jellies, mousses, sponges, creams and spreads which are then built up, layer upon layer, to create the finished work of sweet art. With ‘Studio notes’ to help you with complex techniques, and a special section on tempering and handling chocolate, Sweet Studio is the perfect guide to creating your own incredible dessert extravaganzas. Key points: intricate finished desserts as well as individual recipes for component gels, mousses, creams, sponges and more, with tips on how you can use these things on their own or in other, simpler, desserts; ‘Studio notes’ to guide you through complex techniques; special section on tempering and handling chocolate.

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