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  <title>Decoration by Garuharu</title>
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 <name type="Personal Name" authority="">
  <namePart>Eun Young, Yoon</namePart>
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   <placeTerm type="text">Korea</placeTerm>
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  <publisher>THE TABLE</publisher>
  <dateIssued>2020</dateIssued>
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  <languageTerm type="text">English</languageTerm>
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  <extent>320 pages : Illus ; 27,7 cm</extent>
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  <title>Garuharu Master Book Series 3</title>
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 <note>Decoration by powder day&#13;
&#13;
around the world, this third day meal pastry North Korea's representative at the party yuneunyoung chef was published for attention.&#13;
In this series, various techniques that can be applied and used for dessert decoration, such as various expressions using the characteristics of chocolate, creative decorations using professional tools, sugar paste, meringue, tulle, nougat, and nuts gathered them together&#13;
In addition, it was designed to give you unlimited inspiration for decoration through the Gararuharu-style dessert decorated with herbs, flowers and fruits that convey the mood of the season.&#13;
&#13;
PREPARATION&#13;
- TOOLS tools&#13;
- VACUUM FORMER vacuum molding machines&#13;
- CUTTING MACHINE Cutting Machine&#13;
- SILICONES FOR MOLD MAKING silicone for mold making&#13;
- CHOCOLATE TEMPERING Chocolate Tempering&#13;
- CORNET nose Rene&#13;
&#13;
PART 01. CHOCOLATE&#13;
1. Chocolate CHOCOLATE SHEET Sheet&#13;
2. KNIFE CUTTING cutting knives&#13;
3. CUTTER CUTTING Cutter Cutting&#13;
4. SCRATCHING Scratch&#13;
5. CURVE-1 Bend-1&#13;
6. CURVE-2 Bend-2&#13;
7. TOPPING Topping&#13;
8. PIPING-1 Piping-1&#13;
9. PIPING-2 Piping-2&#13;
10. PIPING-2 Piping- 3&#13;
11. TEXTURED SHEET TEXTURE SHEET&#13;
12. STAMP Stamp&#13;
13. FEATHER Feather&#13;
14. CHOCOLATE BAND Chocolate&#13;
Strip 15. MODELING CHOCOLATE-DARK MODELING CHOCOLATE-DARK&#13;
16. MODELING CHOCOLATE-WHITE MODELING CHOCOLATE-WHITE MODELING CHOCOLATE- WHITE&#13;
&#13;
PART 02. MOLD &amp; FILM&#13;
17. PET MOLD PET MOLD&#13;
18. TEXTURE SHEET TEXTURE SHEET&#13;
19. SILICONE MOLD SILICONE MOLD&#13;
20. GELATIN MOLD GELATINE MOLD&#13;
21. DESIGN FILM DESIGN FILM&#13;
&#13;
PART 03. SUGAR PASTE &amp; MERINGUE&#13;
22. SUGAR PASTE SUGAR PASTE&#13;
23 .MERINGUE Meringue&#13;
&#13;
PART 04. NUTS &amp; BEANS&#13;
24. NUTS &amp; BEANS Nuts &amp; Beans&#13;
25. CRUNCHY CACAO Crunchy Cacao&#13;
26. CARAMELIZED HAZELNUTS Caramelized Hazelnuts&#13;
27. SNOW</note>
 <note type="statement of responsibility">Yoon Eun Young</note>
 <subject authority="">
  <topic>Cake decorating</topic>
 </subject>
 <subject authority="">
  <topic>Desserts</topic>
 </subject>
 <classification>641.86</classification>
 <identifier type="isbn">9791164261260</identifier>
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