Paco Torreblance 2
In Volume Two, the great master Paco Torreblanca steps into the world of gastronomy, while following the basic principles of pastry making. The book is full of new techniques and, above all, great ideas of extraordinary creative value:
- new crunchies
- dry meringues and milks
- sugar candies and caviars
- different uses for brioche and financier cakes
- vegetable crystals and panuelos, sweet and savory
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. 368 pages. Hardcover. English and Spanish.
Included with the hardcover, main book is a second, softcover one that has all the recipes, instructions and diagrams. Designed to stand up to use in the kitchen, it is printed on plasticized, stain-resistant paper and is made to lie open on the counter.
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