2,200 FORMULAS #PR56

2,200 preparations

28 Categories

183,716 words

13 photographs

Format: 21 x 24 cm

180 pages

Printing: offset

The American writer Wayne W. Dyer said, “We are what we believe.” At PastryRevolution, we strongly believe in this edition, which overflows with haute pâtisserie on every one of its 180 pages . Its numbers are both overwhelming and inspiring, as this volume boasts 2,200 recipes grouped into 28 broad categories, presented like a formula sheet. Among them, the following stand out:

Airs, Foams, Alcohols, Syrups, Sugars, Baths, Coatings, Glazes, Paints, Creams, Creamy, Chantilly, Whipped Ganaches, Crunchy, Ferments, Giandujas, Pralines, Nougats, Ice Creams, Sorbets, Granitas, Frozen Powders, Impregnated, Osmotized, Marinades, Whipped Doughs, Bread Doughs, Scalded Doughs, Fermented Doughs, Meringues, Clouds, Mousses, Bavaroises, Sponges, Parfaits, Semifreddos, Sweet Sauces...

This Sweet Formulary with more than 80 mousses, almost 100 ice creams, a total of 130 creams, and up to 70 types of sponge cake, among many other noteworthy facts.

Thus, a definitive manual for the baker , including ingredients for all tastes, from the indispensable vanilla to jabuticaba, related to guava; covering everything from the most basic doughs to cutting-edge preparations with OC'OO; with a range of possibilities that distinguishes allergens, necessary equipment, and the desired flavor intensity. It also includes more than 35 types of bread—with their corresponding preparations—where variety reigns supreme. Ancient grains meet staples like rye and wheat, and dance to the rhythm of nuts, oils, garum, and even roasted potatoes and tomatoes.

In short, by following each category, the reader simply needs to find the desired recipe, carefully arranged alphabetically; let their imagination run wild and get to work. We hope that using these 2,200 pastry and bread recipes will be as beneficial to you as their classification and publication have been to us.