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Paco Torreblanca 2 (Spanish/English), by PACO TORREBLANCA
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With this second book, the great master Paco Torreblanca falls squarely in the world of restaurants, but without abandoning the basic principles of the bakery. A work full of new techniques and above all great ideas of enormous creative value even simple realization. New crisp, milk and dry meringues, caviar candis and sugar, new applications of brioche and financier, handkerchiefs and crystals vegetables, sweet and savory chocolate with olive oil, new tea biscuits, fried pastries, amazing new textures. In short, a book made from premium food product knowledge and from the highest professional honesty. Features: • 306 color pages. • More than 200 illustrations. • Deputy Cookbook in work file. • Spanish Version / Inglés. Con éste su segundo libro, el gran maestro Paco Torreblanca entra de lleno en el mundo de la restauración, pero sin abandonar los principios básicos de la pastelería. Una obra repleta de nuevas técnicas y sobre todo de grandes ideas de enorme valor creativo aunque de sencilla realización. Nuevos crujientes, leches y merengues secos, candis y caviares de azúcar, nuevas aplicaciones de brioche y financier, pañuelos y cristales de verduras, bombones dulces y salados con aceite de oliva, nuevas pastas de té, masas fritas, nuevas y sorprendentes texturas. En definitiva, un libro de alta gastronomía hecho desde el conocimiento del producto y desde la máxima honestidad profesional. Características: • 306 páginas a color. • Más de 200 ilustraciones. • Recetario adjunto en fichero de trabajo. • Versión español/english.
- Sales Rank: #4456410 in Books
- Published on: 2006
- Binding: Hardcover
- 306 pages
- AUTOR:PACO TORREBLANCA
- PAGINAS: 306
- TOMOS: 1
- IDIOMA: ESPAÑOL
- EDICION: 1ª. FECHA ED.: 2006
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