Paco 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 book gives you the benefit of all his experience- all his years of training, practice and teaching- plus extraordinary creativity. The book was an outstading success when introduced in Europe and now is available here in English and Spanish.

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.

Acompanying the main book is a 119 page booklet of recipes and preparation instructions intended for use in the kitchen. It's printed on plasticized, stain-resistant paper and is made to lie open on the counter.

The main book covers:

• preparation of 19 different styles of cakes.

• 16 new and innovative desserts on plates, in glasses & bowls, on slates and even on boards.

• a chapter called "The Soul of Chocolates".

• another 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.

• another chapter just about adding decorative elements.

• 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 softcover booklet.

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