Gran libro de la cocina de Alain Ducasse. Postres y pasteles.

After the Great cookbook, Alain Ducasse and Frédéric Robert introduce us to the art of sweetness. Pastry, bakery, confectionery, chocolate, ice cream, sorbets, fruits, aromas ... Nothing is missing, from classic recipes to bases, through innovative creations that carry the imprint of a meticulous and architectural style. This "sweet cuisine" is the perfect continuation of the art of savory food. A good meal is a harmonic pleasure; the arrival of the dessert should in no case produce a break with that. This technical and encyclopedic book is also a book for those with a sweet tooth who are open to the world, as it incorporates recipes from different countries and gastronomic cultures. The structure of the book, based on the ingredients, reflects the philosophy of Alain Ducasse: technique should never predominate over the product, but emphasize it, respect its own nature. Throughout the recipes, we can begin with this ancient and modern wisdom, which cultivates precision in proportions and lets things "taste what they are", avoiding excess sugar, seeking to intensify flavors and textures. Pastry is a precise, spontaneous and immediate art gathered in this book that combines pastry tradition and modernity.