Dulce - 21 Genios de la Pastelería

The recipes of the great masters of pastry

Presentation by Rafael Ansón, President of the Royal Academy of Gastronomy. Prologue by Joan Roca.

Probably one of the sectors that has evolved the most in recent times has been pastry. In this book we have selected the best pastry chefs and confectioners in our country who work in restaurants, as well as the most outstanding who exhibit their masterpieces in establishments open to the public. The whole is an impressive exhibition of more than one hundred recipes that show the quality of our sweet cuisine, accompanied by the wine or beverage that best harmonizes with the flavors, aromas, textures and temperatures of the dessert.