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.
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
10 grands crus of plantations from all over the world subjected to the technique and creative talent of this chef of Belgian origin, from the bean to the bar
Compendium of Spanish, French and Italian specialties executed with solvency and explained as it is, with no gimmicks or catches
Torreblancas, Mampel, Balaguer, Morató, Pujol and Sierra, seven Best Artisan Pastry Chefs of Spain reunited with a common goal: to unleash their creativity
A complete repertoire in terms of bases, variety, and possibilities signed by the master of masters of this emblematic French dough
Classical creations of the great Spanish pastry master like the capuchina, the panettone, or the bell of Isomalt, shown with all luxury of details
A personal look at the popularity of a pizza, a focaccia or a brioche, through the use if Mediterranean savory ingredients. Original, intense, and varied results
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
The main techniques in chocolate, marzipan, and pastillage, and Enrique Navarro’s basic recipe book in a new reissue