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Sweet Devotion by Daniel Álvarez


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2nd edition. A contemporary approach to artisanal viennoiserie

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Sweet Devotion, A contemporary approach to artisanal viennoiserie 

Lightness, the aroma of butter, the intensity and spontaneity of a panettone, the always constant doughs -croissant, mille-feuilles, palmeras, ensaimadas, Neapolitans. Few were taken seriously, but now they claim stardom. Daniel Alvarez is perhaps one of the professionals who has believed in them the most. This book is born with the musical title of "Sweet Devotion" and is born from this chef’s eclectic career. 

It is time to place the puff pastry and brioches in the gastronomic place that they deserve. Daniel Alvarez was tired of finding books that barely explained anything, when these products are much more than simple recipes. That is why more than 600 photos have been divided into dozens of step-by-step instructions, a lot of techniques, tips, and advice with which to achieve success in a puff pastry or in the fermentation of a panettone.

The art of integrating butter into a dough

Butter is one of the main protagonists of pastries. Delicacy and nobility shine among its virtues, but they cannot be separated from the complexity of its manipulation and the great importance that its integration demands in a dough, whether brioche, croissant or puff pastry. In #SweetDevotion, the keys to obtaining a perfect glutinous mesh in doughs like brioche are approached, to not be lost along the way. The key aspects are also exhibited to achieve a light, well-caramelized, regular puff pastry.

The best European specialties with an artisan touch

In more than 250 pages, Daniel Álvarez goes through the fundamental specialties of European pastries, from the mythical croissant to the palmier and the millefeuille, passing through kouglofs, panettones, ensaimadas and other specialties that have achieved universal fame. All of them go through the sensibility of the author, who gives each result a touch of proximity, accentuating the flavors of the Mediterranean shore from which he works (almond, olive oil, lemon ...)

  • Language Bilingual (English and Spanish)
  • ISBN-13 978-84946323-3-4
  • Author/s Daniel Álvarez
  • Hardcover 256 pages
  • Published in 2017
  • Weight 1,4 kg
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4.7 /5

Based on 33 customer reviews

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Epameinondas P. published the 20/05/2021 following an order made on 23/04/2021


Excellent vienniosserie book!

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Lydia W. published the 23/12/2020 following an order made on 23/12/2020


Good explanation of steps.

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Tomas H. published the 11/12/2020 following an order made on 11/12/2020


Perfect recipes, high quality book printed on nice paper with super photographies.

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Eduardo Gabriel F. published the 10/12/2020 following an order made on 10/12/2020



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Shahar A. published the 13/10/2020 following an order made on 13/10/2020



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Anonymous A. published the 08/06/2020 following an order made on 18/05/2020


Very good book

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Anonymous A. published the 25/05/2020 following an order made on 24/04/2020


Interesting and useful, written with a soul. Bravo, Daniel!

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Anonymous A. published the 05/05/2020 following an order made on 25/04/2020


Its amaizing!

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Anonymous A. published the 03/05/2020 following an order made on 26/04/2020


Bellissimo libro sulla viennoiserie. Veramente completo

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Anonymous A. published the 26/01/2020 following an order made on 11/12/2019


The content is very good, the design of the book makes it difficult to read and sadly I think my copy is not a good one as some pages are extremely light, it wasn't cheap by any mean and I can't believe how bad some pages are printed. As much as I really like the book itself because of the content I'm very tempted to send it back.

Comment from Books For Chefs the 02/01/2020
Sorry to hear about that. We'll consider your opinion to improve the design. Our team will contact you to find out about the misprinted pages and try to find a satisfactory solution.

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