Great Cookbook: Desserts and Pastry (Spanish Edition) by Alain Ducasse, Frédéric Robert

1 Last items in stock

In Gran libro de cocina : Postres y Pastelería, Alain Ducasse and Frédéric Robert explore the art of pastry in all its forms: confectionery, chocolate making, ice cream, and fruits. A true encyclopedia of sweet cuisine, this book in Spanish combines technique, tradition, and modernity to enhance the product and reveal all the precision of the pastry art.

Author: Alain Ducasse
Frédéric Robert
Language: Spanish 🇪🇸

€90.05

In stock, delivered within 1 to 5 working days

Description

After the success of the Great cookbook, , Alain Ducasse and Frédéric Robert unveiling here the second part of this masterful work: Desserts and Pastry, a complete tribute to the universe of sweet.

This monumental volume, richly illustrated by Mathilde de L'Écotais, celebrates the pastry in all its forms: Pastries, breads, confectioneries, chocolates, ice creams, sorbets, and fruit desserts. Nothing is forgotten, from the classic recipes to the most contemporary creations, marked by the precise and architectural style of Alain Ducasse.

This reference book is intended for both the gastronomy professionals than to the cooking enthusiasts wishing to deepen their expertise. Each preparation illustrates the chef's philosophy: the Technique must never supplant the product, but on the contrary the sublimate, the respect, highlighting its Nature and its authentic flavor.

Throughout the 582 pages, the reader discovers an approach encyclopedic and Sensory of dessert. The authors invite you to rediscover the right taste, to Avoid excess sugar, and to intensify the textures and flavors. This quest for balance between precision and spontaneity embodies the modernity of French pastry, open to influences from around the world.

Genuine The Bible of Contemporary Pastry, This book reflects the evolution of sweetness in haute cuisine. It offers a total immersion into the world of a great chef, where technical rigor and gourmet creativity combine to reveal the beauty of the pastry chef's gesture.

An essential book to have in any gastronomic library, at the same time technical manual and source of artistic inspiration, to learn, understand, and dream about the dessert pleasure.