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OverviewFoodista 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. AUTHORS: 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. SELLING POINTS: 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 120 colour illustrations Full Product DetailsAuthor: Margaux MaeterlInck , Christophe DeclercqPublisher: Lannoo Publishers Imprint: Lannoo Publishers ISBN: 9789401449229ISBN 10: 9401449228 Pages: 176 Publication Date: 21 February 2018 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: Not yet available  This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Table of ContentsReviewsAuthor InformationMargaux 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. Tab Content 6Author Website:Countries AvailableAll regions |
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