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Book Reviews
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A beautifully compiled work of both Philippe Bertrand and Philippe Marand. This book empasises the usages of Mycryo vs. gelatin in dessert preparations. Written in French, Spanish and English text, you are sure to enjoy this handsome edition.
CD accompaniment 176 pages |
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Here is another tour de force from Bertrand and Marand. If you are doing showpieces, this is a “must have” highest ranks for creativity, and originality. Incredibly well photographed. L’envers du décor will expand your imaginative horizons and is an incredible source of inspiration. 159 pages. |
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Paco does it again! This time there is less a concentration on the desserts but on décor and amenities. Torreblanca offers a book exemplifying his own unique style and draws on his tremendous wealth of knowledge. Unique is the word, for you more than likely have not seen what he has done with the medium as never before. Lushly photographed, beautifully appointed, this is one to add to your collection. 303 pages. |
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One word, incredible. Written by Bernd Seifert. This is a text that pays special attention to decoration and walks you through it step by step. The illustrations are gorgeous! Moreover Seifert comes from a part of the world where it’s interesting to see how they are putting it together. If you want a book with a new and interesting twist on presentation, Sweet Gold is the answer. Written in both English and German. 336 pages. |
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The word is Torreblanca.
To describe this work is like talking about a dear old friend, one you hold in high esteem, respect, and generosity. You can not help but flip through the pages of Paco’s book and think of just how much work went into it. It literally spans the ages, packed with unique, interesting, eclectic cakes, pastry, and desserts. This book is a must have, and gives a very different view as to the way desserts can be presented. It can best be described as a very “today” look, feel, and vibe, almost contemporary, perhaps what desserts could or should look like. English and Spanish 351 pages. |
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Frederic Bau ranks in denizens of those few Pastry chefs that are so original, so innovative, that to not be able to admire there works, would be a travesty of justice. This is a spectacular edition from Motagud Editores. Very original, very different. Presentations are superb in execution as well as innovation of design. I enthusiastically recommend this book to anyone serious about raising their game. French and English text. 319 pages. |
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