Sweet Cuisine Bau Freixa Roca Hofmann Armenteros Estruch Duytsche Babbguer Janin

Sweet Cuisine is a manual that intends to go beyond the format of professional recipe books to present a complete and detailed vision of the best in patisserie. Each formula embodies a masterly lesson on patisserie, with step by step instructions given by exceptional professionals in the field. Ten masters, recognized both in Spain and internationally, prestigious artisans elevating the art of sweet to the highest level: Frederic Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin and Abraham Balaguer united under one canopy of authors, offering dishes that reveal their unremitting creativity in the sweetest corner of cuisine. With almost 80 recipes and more than 260 formulas, they have come together in this project to demonstrate a distinct style through their innovative techniques and refined formulas, some of which have already appeared in the professional review La Confiteria Espanola (The Spanish Confectioner) and revised for this occasion; others are brand new, published for the first time in this book. An invaluable example of the excellent period sweet cuisine is enjoying in the culinary sector and an efficient instrument for professionals in the field. Undoubtedly, it is a magnificent exercise in style and a source of great inspiration in the art of dessert making.

Published in ENGLISH

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