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.
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