Paco Torreblanca 2

With this second book, the great master Paco Torreblanca steps into the world of gastronomy, whilst following the basic principles of pastry making. This work is full of new techniques and, above all, great ideas of extraordinary creative value, albeit their simple preparation.

New crunchies, dry meringues and milks, sugar candies and caviars, different uses for brioche and financier cakes, vegetable crystals and pañuelos, sweet and savory.

Languages: spanish / english