Description
“Paco Torreblanca” is a celebrated reference book by one of Spain’s most renowned pastry chefs. First published in 2003 and awarded Best Pastry Book in the World, this essential volume has become a global benchmark for professionals, educators, and pastry enthusiasts.
In this masterwork, Torreblanca showcases a range of creations that reflect both classical roots and avant-garde finesse. From traditional European recipes like capuchina and panettone to artistic sugar and isomalt sculptures, this book offers an in-depth look into the world of haute pâtisserie.
Explore:
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Plated desserts, entremets, and tarts
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Chocolate bonbons and artistic pieces
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Step-by-step cake construction with detailed visual guidance
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Sugar work and isomalt decorations
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Traditional doughs and updated classics for the modern table
With over 500 photographs, 32 step-by-step recipes, and more than 100 cakes and desserts, Paco Torreblanca is not only a beautiful book — it is a comprehensive pastry guide designed to inspire and educate.
As Ferran Adrià once said: “A book that is a reference for professionals and gourmets from around the world.”
• Language: English & Spanish
• Author(s): Paco Torreblanca
• 306 pages
• Published in 2003
About the Author
Contents