DetailsVolumes 1 & 2
This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this 'Collection of Sugar Pieces', 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, pastillage
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.