The Green Macarons - Reyes, Rommel
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This book will guide you through how to use the existing, readily available ingredients to make plant-based pastries. The goal of this book is to teach the next generation of pastry chefs, pastry lovers and enthusiasts that it is possible to make high-quality dairy-free desserts. A patisserie book full of fresh new ideas and techniques for making plant-based macarons. It will change your perception of making this classic, iconic French pastry without the presence of its traditionally most important ingredients: the eggs and dairy products.

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Produktbeschreibung
This book will guide you through how to use the existing, readily available ingredients to make plant-based pastries. The goal of this book is to teach the next generation of pastry chefs, pastry lovers and enthusiasts that it is possible to make high-quality dairy-free desserts. A patisserie book full of fresh new ideas and techniques for making plant-based macarons. It will change your perception of making this classic, iconic French pastry without the presence of its traditionally most important ingredients: the eggs and dairy products.
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Autorenporträt
Reyes is a pastry chef practicing plant-based modern and traditional French pâtisserie with ingenuity and aesthetics. Based in Helsinki, Finland, he also is a freelance consultant. With over ten years of experience, his works include various pastry related projects in cafes, restaurants, bakeries and retail businesses both locally and in Paris.