Tal spiegel (26 risultati)

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: New.

Hardback. Condizione: New. Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality.Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen stapples even. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life?Chef Tal Spiegel book - This is not a recipe book - takes you through creativity and culinary exploration, into a finalized creation. With over 15 years of experience in design and patisserie, Spiegel will give you a glimpse into how his brain works, and how simple ideas are developed into concepts and creations."I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process" - Tal SpiegelIn his works, Spiegel combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition.Tal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches masterclasses around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate.Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design and patisserie. He moved to Paris to complete his patisserie studies and become a "pastry chef designer". …

Condizione: As New. Unread book in perfect condition.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: New. 2022. Hardcover. . . . . .

hardcover. Condizione: New.

Hardcover. Condizione: new. Hardcover. Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality.Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen stapples even. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life?Chef Tal Spiegel book - This is not a recipe book - takes you through creativity and culinary exploration, into a finalized creation. With over 15 years of experience in design and patisserie, Spiegel will give you a glimpse into how his brain works, and how simple ideas are developed into concepts and creations."I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process" - Tal SpiegelIn his works, Spiegel combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition.Tal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches masterclasses around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate.Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design & patisserie. He moved to Paris to complete his patisserie studies and become a "pastry chef designer". Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life? Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New.

Condizione: New. In English.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New. Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality.Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen stapples even. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life?Chef Tal Spiegel book - This is not a recipe book - takes you through creativity and culinary exploration, into a finalized creation. With over 15 years of experience in design and patisserie, Spiegel will give you a glimpse into how his brain works, and how simple ideas are developed into concepts and creations."I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process" - Tal SpiegelIn his works, Spiegel combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition.Tal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches masterclasses around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate.Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design and patisserie. He moved to Paris to complete his patisserie studies and become a "pastry chef designer". …

Hardcover. Condizione: New.

Condizione: New. 2022. Hardcover. . . . . . Books ship from the US and Ireland.

Condizione: new.

Condizione: New.

Condizione: New.

Hardcover. Condizione: Brand New. 255 pages. 12.00x9.25x1.10 inches. In Stock.

Condizione: NEW.

Hardback. Condizione: New. Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality.Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen stapples even. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life?Chef Tal Spiegel book - This is not a recipe book - takes you through creativity and culinary exploration, into a finalized creation. With over 15 years of experience in design and patisserie, Spiegel will give you a glimpse into how his brain works, and how simple ideas are developed into concepts and creations."I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process" - Tal SpiegelIn his works, Spiegel combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition.Tal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches masterclasses around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate.Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design and patisserie. He moved to Paris to complete his patisserie studies and become a "pastry chef designer". …

Condizione: New. &Uumlber den AutorTal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches master classes around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creat.

Buch. Condizione: Neu. This is not a recipe book | INSPIRATIONAL PATISSERIE - THE JOURNEY TO A COMPLETED DESSERT | Tal Spiegel | Buch | Gebunden | Englisch | 2022 | New Heroes & Pioneers | EAN 9789198656657 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Hardcover. Condizione: new. Hardcover. Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality.Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen stapples even. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life?Chef Tal Spiegel book - This is not a recipe book - takes you through creativity and culinary exploration, into a finalized creation. With over 15 years of experience in design and patisserie, Spiegel will give you a glimpse into how his brain works, and how simple ideas are developed into concepts and creations."I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process" - Tal SpiegelIn his works, Spiegel combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition.Tal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches masterclasses around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate.Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design & patisserie. He moved to Paris to complete his patisserie studies and become a "pastry chef designer". Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life? Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardback. Condizione: New. Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality.Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen stapples even. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life?Chef Tal Spiegel book - This is not a recipe book - takes you through creativity and culinary exploration, into a finalized creation. With over 15 years of experience in design and patisserie, Spiegel will give you a glimpse into how his brain works, and how simple ideas are developed into concepts and creations."I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process" - Tal SpiegelIn his works, Spiegel combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition.Tal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches masterclasses around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate.Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design and patisserie. He moved to Paris to complete his patisserie studies and become a "pastry chef designer". …

Buch. Condizione: Neu. Neuware - Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality.Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen staples even. But how do all the chefs come up with those recipes What are their inspirations and how do they bring them to life Chef Tal Spiegel book - This is not a recipe book - takes you through creativity and culinary exploration, into a finalized creation. With over 15 years of experience in design and patisserie, Spiegel will give you a glimpse into how his brain works, and how simple ideas are developed into concepts and creations.'I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process' - Tal Spiegel In his works, Spiegel combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition.…