The first comprehensive work on airbrush decoration in confectionery, which complements the specific techniques of:
- Cake design
- Wedding cake
- Sugar flowers
- Decorations on cream
- Direct decorations on chocolate
- Decorations on sugar
The authors of the book are Mario Romani, lecturer in the most important Italian Professional Schools, and Gian Paolo Panizzolo, Pastry Chef and Pastry Consultant.
The book is 50% off in the shopping cart.