Colección Piezas de Azúcar de Paco Torreblanca

2 volumes

• Volume I:
Pages: 128
Format: 210 x 330 mm
Colour photographs: 118

• Volume 2:
Pages: 168
Format: 330 x 210 mm
Colour photographs: 160
Step-by-step photographs: 15
Tart and dessert recipes: 19

Description:
This is without doubt the most personal and creative work by Paco Torreblanca. With this “Colección de Piezas de Azúcar” (Sugar Pieces Collection) the master opens a new path in the conception of artistic figures in patisserie. In Torreblanca's hands, sugar takes shape in magical, surprising forms, between architecture and sculpture, transparency and opacity, light and shade. New treatments, techniques and applications with satin, blown, poured and bubble sugar, isomalt, pastillage… Also included are preparations and recipes for tarts and desserts, with specialities as interesting as the reimagined Japanese sponge cakes or the dorayaki, among others. With this work, master Torreblanca invites us on a thrilling journey through contemporary art, an ephemeral art built with sugar as its main material, an art that surpasses the tradition of sugar craft in patisserie in form, technique and concept. Paco Torreblanca's “Colección de Piezas de Azúcar” comprises two complementary volumes. The first shows large-format photographs of all the artistic sugar and chocolate pieces, tarts and desserts, with the author's comments on each creation. The second volume includes all the formulas and recipes, plus technical information about sugar, its types, production processes, cooking, applications… all illustrated with numerous step-by-steps.