Pack Prisma + Dulcypas 465

Get these 600 pages of pastry creativity with a 20% discount!

70,40 €


80,00 €

  • Spanish
  • English

88,00 €


100,00 €

Pack content

CONTENTS (only in spanish)

Editorial. Los expertos recomiendan

Frank Haasnoot. La pastelería viva     

Graham Mairs. Deja volar la imaginación

Saray Ruiz. Warm and white

Luciano García. Homenaje al dulce de leche

Olivier Fernández. Dos veces invertido 

Ricard Martínez y Betina Montagne. Sin gluten, con sentido I

Hans Ovando. Cake con clase II    

Martín Lippo. Macarons cryo-estampados 

Gustavo Sáez. Optimizar con personalidad

Abel Bravo. Tartaletas al 100%

Pepe Rodríguez Isla. Juegos refrescantes

Paulo Airaudo. Sin perder el hilo            

Lluís Pérez. Pastelería gastronómica con denominación de origen

Saray Ruiz y Mariana García. Del mar... A la sabana      

Yohan Ferrant. Especialidades de campeonato             

Anna Bellsolà. Panes con alma

Michael Aspiras. Historias de Filipinas

Tomeu Arbona. La ensaimada que murió y volvió a nacer

La Esmeralda. La sonrisa del cacao

Copa del Mundo de Pastelería. 30 años de espectáculo pastelero


Guía de proveedores

Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.

Through Frank Haasnoot’s Prisma, light refracts into six colors (white, yellow, red, green, violet and black) which in turn are the protagonists of 50 unique creations. In this first book by the acclaimed chef of Dutch origin, he alternates the creations that have given him more influence and popularity throughout his career, though duly updated, with new creations that continue to have their characteristic seal both in relation to the forms, the formats, the innovative techniques and the sweet result. A party of colors and creativity that knows how to find a wise balance between aesthetics, intensity of flavor, and love for perfect performances that, despite this, transmit craftsmanship and a love for what is hand-made.

“Let this book be an inspiration for you as a reader to experience what this beautiful profession brings to us and make you even more passionate in the craft”, Jeroen Goosens

“I have always liked his artistic approach, which is a bit “punk”, and his very personal, precise and thoughtful vision. Those qualities give his compositions a unique, identifiable style that is truly his own”. Stéphane Leroux, MOF Pâtissier Confiseur