EMULATING THE MASTER

摘要

Growing up in Argentina, Lischetti's passion for baking and pastries began in the family kitchen, where as a youth he experimented with sugarpaste (fondant) decorations. He eventually enrolled at the Lenotre School in Paris and attended workshops by the influential British sugar artist, Alan Dunn. His first book, published in 2012, has been reprinted several times and translated into four languages.