By Paco Torreblanca
This Book is Great!
This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With Collection. Sugarworks, the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca's hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows. New treatments, techniques and uses related to the different types of sugar: pulled, blown, casting, bubble, isomalt, pastillageâ€¦
Also, the book includes the preparation and recipes of different cakes and desserts, among which some interesting specialties such as the updated Japanese sponge cakes or dorayakis stand out.
With his work, the master chef Torreblanca leads us in a walk along the path of contemporary art, an ephemeral art which is constructed with sugar as the main raw material, and an art which formally, technically and conceptually overtakes the traditional work of sugar in pastry making.
Collection. Sugarworks, by Paco Torreblanca, consists of two volumes which complement each other. The first volume shows large-format photographs of all the artistic sugar and chocolate pieces, cakes and desserts, together with comments from the author about each creation. The second volume reveals all the formulas and recipes, besides all the technical information regarding sugar, its different types, preparation processes, cooking methods, uses, and so on â€“ all this accompanied by step-by-step illustrations. Softcover 296 pages. Spanish and English.
- The ephemeral art.
- Forge. Yoghurt, cheese and tea.
- White on white. Azahar.
- Jacquelin. Tea castela.
- White Balinese dancer.
- Dark Balinese dancer. Bali.
- Golden Balinese dancer. Raspberry macaron.
- White snail.
- Volume on stone.
- Golden snail.
- Wrapping glass. Chocolate and liquor.
- Red apples.
- Supremacy of the void. Candy bonbon.
- Minotaur and butterfly woman.
- Venice. Pistachio flower.
- Wooden snail. Chocolate and chips.
- Air. Dorayaki.
- White folds. Oil and chocolate.
- MirÃ³, the light and the Mediterranean. Lemon cheese.
- Wood. Baccara.
- Praise of the shadows.
- Harmony. Japan.
- Africa. Selva.
- Nile, water of life.
- Regarding sugar.
- Sugar technology types of decorative sugar and their cooking processes.
- For preservation.
- Raw materials and tools.
- Handling sugar (shapes and figures).
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