Manual finishes become the new catalyst of modern pastry
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
Classical creations of the great Spanish pastry master like the capuchina, the panettone, or the bell of Isomalt, shown with all luxury of details
Sugar transformed into an artistic substance so as to give shape to this author’s more personal works of art. Technique, step-by-step booklet, and recipes included
Torreblancas, Mampel, Balaguer, Morató, Pujol and Sierra, seven Best Artisan Pastry Chefs of Spain reunited with a common goal: to unleash their creativity