In the book Essenzia, published this 2022, Leyre Pedrazuela calls for responsibility, a more conscious diet, and a more rational use of the planet’s resources.
Available in a bilingual version (Spanish and English) in our Books For Chefs online bookstore, it offers traditional, gluten-free, and vegan pastry recipes. One of the objectives of this book is to break down the idea that when you consume a dessert, you are eating a fat and sugar bomb. “Pastry is a luxury item: don’t eat it every day, but when you do, do it right,” she says.
Pedrazuela, who remembers many moments of her childhood in the kitchen playing, smelling, and experimenting, has been working for 14 years with a clear maxim: the quality of the raw materials is what makes the difference between quality pastry and that which is not. A work philosophy that she transfers to Essenzia, where she gives details about ingredients and their origin. In addition, she presents a large number of recipes, from travel cakes to crunchy bases or mousses. In these creations, she shows that it is possible to convert traditional sweets into vegan or gluten-free ones without abusing fats, sugars, gums, and thickeners.