最 低 价：￥184.00
定 价：￥252.00
作 者：Bill Yosses ， Melissa Clark 著
出 版 社：W. W. Norton & Co.
出版时间：2010-07-23
I S B N：9780393059533
| Bill Yosses has been a pastry chef for over thirty years. He has served apprenticeships in France and worked under chefs Daniel Boulud and Thomas Keller at the Polo Restaurant in New York City. He was executive pastry chef at Joseph Citarella in New York City and at the 4-star Bouley Restaurant and Bakery. He currently lives in Washington, DC, and is the executive pastry chef at the White House.Melissa Clark writes a weekly column for the New York Times and is the author of many cookbooks. She lives in Brooklyn, New York. |
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