The magazine of artisanal ice cream
The long-awaited book by René Frank finally brings the unique culinary vision of his Berlin restaurant, CODA, to print.
Four-time “Pastry Chef of the Year” and named “The World’s Best Pastry Chef 2022,” René Frank has developed a distinctive approach that goes far beyond conventional gourmet desserts. At CODA, pastry is completely reimagined through fine-dining menus composed entirely of desserts.
The book’s detailed recipes reveal the techniques behind Frank’s extraordinary combinations of flavors and textures. Rather than relying on sugar, cream, and butter as dominant ingredients, his creations place the focus on high-quality ingredients with natural sweetness, expertly transformed and combined to create unique works of culinary and pastry art.
Each dessert demonstrates René Frank’s progressive vision and proves that modern pastry can be much more than the final course of a meal.
A remarkable book for pastry chefs, culinary professionals, and anyone looking to explore one of the most innovative approaches to contemporary dessert dining.
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