The great online professional cuisine, patisserie, ice cream bookstore, Books For Chefs, has added a series of titles that cover artisan patisserie, the initiation to the trade, and the science behind certain culinary processes in recent weeks. In English, Italian chef Danilo Angé presents his complete book N20 in which he reviews the many possibilities offered by a tool such as the siphon applied to signature pastry. More than 200 pages and 66 unpublished recipes accompanied by all kinds of tips to get the most out of this versatile utensil.
The popular French pastry chef Yann Couvreur joins the Books For Chefs family with the two books he has published so far La pâtisserie de Yan Couvreur and Ephemere. In the first, he reviews his creative philosophy while showing the creations that have brought him to the forefront of the pastry elite in his country. The second focuses on his conception of plated desserts. Both books are available in French.
The chef at the head of the emblematic Kica-Kiev, the Ukrainian Tetyana Verbytska, is the first author in the catalog to offer her completely digital book. In this book in English, she reviews her favorite creations while imprinting a style that she defines as feminine.
For lovers of discovering the reason for each technical process from a scientific point of view, three new books in English will satisfy your curiosity. The Science of Chocolate and How Baking Works delve into the science of chocolate and bakery respectively. The most suggestive entry in this area is Mouthfeel, an interesting review of the relationship between texture and gustatory perception through dozens of examples.
The list of recent additions comes to a close with two great books that, due to their popularity, quality in design, content distribution, and competitive price, become ideal for starting out in pastry and bakery. These are El gran manual del pastelero and El gran manual del Panadero, both in Spanish.