Pralinarium. Second Edition
A handbook on Praline Design based on the online course by Andrey Dubovik
Published: August 2019
412 pages, 20.7×28.8×2.6 cm
1530 photos inside
Full color printing
Limited Edition of 633 copies
Production tweaks: the book has black edges, two types of paper are used for the design and filling blocks
Minor improvements: fixed pecan gianduja recipe, multiple color corrections, updated cover photos for the basic tutorial
Q: Is it the same book as the first one?
A: Yes. The minor changes are described above, but it’s the same book.
Q: Is the book content the same as in the online course Pralinarium?
A: Yes, it is.
Q: Do you ship worldwide?
A: Yes, we ship worldwide. Check out shipping rates here.
Q: Can I pre-order the book?
A: No. There are no pre-orders. First come, first served.
Q: Is the book availbable in another language?
A: No, the book is available in English only.
Chef: Andrey Dubovik
Sous-chef: Ronya Belova
Step-by-step photography: Lililoveme
Photography: Andrey Dubovik
Backstage photography: Michael Goncharov
Layout, book design, cover: Dmitry Buko
Layout mockup: Valery Belozyorov
Translation: Yuliya Dziarbeyeva
The book would be available for purchase on August 29, 2019 at 09:00 AM CEST (Central European Summer Time = GMT+2 = Time in Paris)