Paco Torreblanca 1

Features: 306 pages, 500 illustrations, 32 step-by-step preparations, more than a hundred tarts, restaurant desserts and chocolates, new and surprising techniques, artistic pieces and decorative elements.

Description: Paco Torreblanca's patisserie, with the great master's unmistakable style, is today an international and timeless benchmark. Proof of this is his major work, originally published in 2003, of which we now present the third edition. The international success of this book and its continued demand from many countries has led us to reprint it once again.

The work includes plated desserts, tarts, step-by-step sponge cakes, sugar and isomalt decorations, chocolate, chocolates, artistic pieces, traditional doughs… “Paco Torreblanca” is therefore an essential work for understanding the trends of contemporary patisserie. In the words of Ferran Adrià, “a perfect 10 of a book that is a reference for professionals and gourmets around the world”.