Détails
Collection
n.c
Parution
2018-06-21
Pages
240 pages
EAN papier
9781910931370
Langue
Anglais
Informations ebook
EAN EPUB
9781473546554
Prix
14,99 €
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Nb pages copiables 24
Nb pages imprimables 24
Taille du fichier 72806 Ko
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Auteur(s) du livre


Kitty Travers trained at the Institute of Culinary Education in New York City and returned to London to become pastry chef at St John Bread & Wine before leaving to set up La Grotta. She has also worked as an ice cream advisor to larger national and international companies. In her spare time Kitty works abroad, including cooking at Alice Waters’ Rome Sustainable Food Project and living and working in Naples and in Sicily. Further afield Kitty has worked on ice cream making projects in Iceland, Turkey, Brazil and the United States.
Kitty’s Piaggio Ape is based at Spa Terminus in Bermondsey. Tubs of La Grotta ice cream can also be found at respected food shops in London. The Piaggio Ape regularly returns to its pitch at Frieze Art Fair and Kitty teaches a long established class in ice cream making at the multi award-winning School of Artisan Foods.

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