All about chocolate. 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons ..
You can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.
This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this ‘Collection of Sugar Pieces’, the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca’s hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.
Paco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. His masterpiece book is proof of that, originally published in 2003, and whose third edition we now present. Its international success and a constant request for it from different countries has led us to republish it once again.
They are seven of Spain’s champions. But they are more than that. They are seven grand professionals who, in their careers, have not stopped evolving and who are the protagonists in Spanish patisserie. Seven personalities, seven different styles, seven ways