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Paco Torreblanca, Book 1. Hardcover 350 color pages. 119 pages in soft cover booklet
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 Product Description |
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Description |
- PACO TORREBLANCA
Paco Torreblanca is well known in Europe as one of the great
patissiers and perhaps the very best teacher in the profession. He's
been working at it for over 30 years as a consultant, teacher and
chef.
- This oversized, beautiful hardcover book is illustrated with full
color, high quality photos throughout. There are photographs of the
finished pieces, plus many step-by-step techniques photos. Ingredients
are given in metric units.
- This book gives you the benefit of all his experience- all his years
of training, practice and teaching- plus extraordinary creativity. The
book was an outstanding success when introduced in Europe and now is
available here in English and Spanish.
- The Book includes plated desserts, cakes, step-by-step
recipes of sponge cakes, sugar and isomalt decorations, chocolate and
chocolates, artistic compositions and traditional doughs.
- It covers all the important European cake and pastry techniques. It
is filled with excellent color photography of the step-by-step process
as well as full page four color pictures of the finished pieces.
- In addition to the main book is a 119 page booklet of recipes and
preparation instructions intended for use in the kitchen. It is
printed on plastic covered, stain-resistant paper and is spiral bound
for is use on any counter.
THE MAIN BOOK:
- Preparation of 19 different styles of cake
- 16 new and innovative desserts on plates, in glasses & bowls, on
slates and even on boards
- A chapter called "The Soul of Chocolates"
- A chapter called "Important Details"... ice creams,
sorbets, crushed-ice drinks, fruit creams, old/new combinations &
a revival of sponge cakes.
- An entire section on how to prepare and use sugar including some
very unusual blown sugar creations.
- A complete chapter just about adding decorative elements.
- Paco Torreblanca also covers other complements such as
different types of tea and coffee and the pairing of wine with all the
cakes and desserts in the book.
- A small section called "Artistic Presentations" with
extraordinary sugar showpieces.
- A section on complementary beverages and infusions.
- Hundreds of color photos, 350 photos in the hardcover, oversized
book, plus another 119 pages in the soft cover booklet.
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