At the Heart of Flavors (French and Spanish Edition) by Frédéric Bau

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An essential reference for contemporary pastry, At the Heart of Flavors by Frédéric Bau explores the art of chocolate in all its forms. Between gastronomic creation and pastry technique, this bilingual book French-Spanish offers 63 refined recipes, from amuse-bouches to desserts, and a compendium of 100 basic recipes. A masterpiece for professionals and taste enthusiasts.

Author: Frédéric Bau
Language: French 🇫🇷
Spanish 🇪🇸

€71.09

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Description

International reference in the French pastry, , Frédéric Bau sign with At the heart of flavors a major work that celebrates the Sweet creation and the art of master chocolate. This exceptional book, published by Montagud Publishers, is much more than a collection of recipes: it is a sensory and technical journey at the heart of textures, combinations, and culinary emotions.

In this bilingual work French and Spanish, the chef explores the multiple chocolate applications in cooking, paving the way for an infinite number of combinations with other products — fruits, spices, herbs, or savory products — for a innovative pastry and contemporary.

The author shares there 63 gastronomic creations, ranging from Appetizers to the spectacular desserts, revealing an inspired and rigorous approach to taste. Each of the recipes is accompanied by carefully crafted photographs highlighting the beauty of textures and the precision of movement.

A Form of 100 basic recipes complete this work, allowing mastery of the fundamentals of the professional pastry : pastries, creams, ganaches, mousses, biscuits, sauces, and glazes. True educational tool, This chapter makes this book a reference for the Pastry chefs, , Teachers, , Students and demanding enthusiasts.

Alliant Tradition and modernity, , At the heart of flavors embodies the Creative philosophy by Frédéric Bau: precision, elegance, and pleasure. His approach emphasizes the structure of flavors, the search for balance between sugar, acidity, and texture, and the Valuation of chocolate as a noble and living material.

Awarded by the Blue Ribbon Prize of Intersuc 2000 (Paris) and the Best Book Award at the International Gourmet Book Fair of Périgueux (1998), this work stands out as a classic of pastry literature, acclaimed worldwide.

Whether you are pastry chef, , trainer, , enlightened amateur or simply curious about haute cuisine, this book is a Indispensable in any culinary library. A tribute to the Sweet creation, to the passion for the job and at the magic of chocolate.