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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
Paco Torreblanca
€39.00
Classical creations of the great Spanish pastry master like the capuchina, the panettone, or the bell of Isomalt, shown with all luxury of details
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
- 3,6 Kg
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Sort reviews by :
Mohammad T. published the 25/12/2021 following an order made on 28/11/2021
5/5
i received all my books, all well sealed. excellent service by support staff, there was a little human error on the black surprise, but they rectified it. I would definitely purchase again when possible.
Elianne B. published the 28/11/2021 following an order made on 20/04/2021
5/5
I like that it has multiple languages although in some places the recipe seems cut off
Vasileios P. published the 17/11/2021 following an order made on 06/10/2021
3/5
Nice book but too old for this days
Epameinondas P. published the 20/05/2021 following an order made on 23/04/2021
5/5
Excellent!
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