The talent and creativity of today’s best chefs share space in this section with professional pastry books designed to tackle techniques all kinds in an in-depth way and on all kinds of specialized topics.
The new book by Antonio Bachour will surprise his hundreds of thousands of followers around the world. A total of 52 unexpected creations.
The Pastry Alphabet: DNA of your creativity.Limited edition.
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
2nd edition. A contemporary approach to artisanal viennoiserie
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. Only in spanish.
obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.
"My aim has always been to improve and simplify recipes", says Jordi Puigvert after the successful appearance of this book essential for workshops, full of innovative techniques
Pastry: a word that evokes a thousand emotions, an ancestral know-how and gluttony / sweetness (gourmandise), often synonymous with abundance, when the body demands a pleasure.
The popular chef's twelve emblematic creations explained, from their sketches to their last details
Participation record and new cavalcade of creativity in different formats, combinations of flavors, and local products.
80 technical and precise recipes and some step by step.
100 doughs of reference from French boulangerie and international recipes