Paco Torreblanca

PT1

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Classical creations of the great Spanish pastry master like the capuchina, the panettone, or the bell of Isomalt, shown with all luxury of details

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Paco Torreblanca's pastry, with its unmistakable style, is today an international and timeless reference. Proof of this is his great work published originally in 2003 and of which we now present the fourth edition in Spanish and English. The international success of this book and its continuous demand from many countries, with translations into different languages, has led us to re-issue it once again.

"Paco Torreblanca", recognized as the "Best Pastry Book in the World" in the year of its launch, has become a classic of contemporary pastry, a tool with which professionals of all generations can continue to learn from a master of masters.

The book includes plated desserts, tarts, step-by-step cake instructions, sugar and isomalt decorations, chocolate, bonbons, artistic pieces, traditional doughs ... Ferran Adrià already alerted him back in the day, "a book that is a reference for professionals and gourmets from around the world. "

Technical details

306 pages, 500 pictures, 32 step-by-step recipes, over a hundred cakes, desserts for restaurants and chocolates, new and surprising techniques, artistic compositions and decorative elements.

Languages: English & Spanish

  • Size 24,5 x 29,7 cm
  • Language Bilingual (English and Spanish)
  • ISBN-13 978-84-922443-4-8
  • Author/s Paco Torreblanca
  • Hardcover 306 pages
  • Published in 2003
  • Weight 3,5 Kg
Product Reviews
  • Number of Reviews : 8
  • Average Grade : 4.9 /5
  • Vasiliki F.
  •  the 17/03/2019
  • 5/5
Best !!!!
  • Patricia G.
  •  the 25/01/2019
  • 5/5
really good, pleasantly surprised
  • Per M.
  •  the 09/12/2018
  • 4/5
Inspiring
  • John M.
  •  the 31/08/2018
  • 5/5
excellent work
  • Erna S.
  •  the 13/07/2018
  • 5/5
Very good
  • Bianca M.
  •  the 24/06/2018
  • 5/5
Excellent
  • Joao L.
  •  the 10/12/2017
  • 5/5
Very comprehensive book
  • Melih O.
  •  the 08/11/2017
  • 5/5
very informative and great pictures. i will definitely try some of the techniques.

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