At the heart of flavors, Frédéric Bau

Hardcover

320 pages

ISBN: 978-84-7212-066-2

This is a very special work. Its great value is based on its excellent content, but also on its exceptional edition. In fact, it is the best example of the high level of quality and refinement achieved by today's pastry making. Combining tradition and modernity, this book contains a splendid chapter dedicated to cakes, offering a wide assortment of suggestions of great beauty, originality, and surprising balance of textures and flavors. Another chapter is dedicated to restaurant desserts. Here too, the author shows his genius as a dessert creator and architect of flavors. And as the culmination of the work, it should be noted that it encompasses two books in one by presenting a Basic Formulary that includes the 100 main base recipes used in the 66 preparations present in the book. Also noteworthy is the meticulous photography that allows one to see the textures, the perfect cut, of each of the presented preparations. But possibly one of the most interesting parts of the book are the pages in which Frédéric Bau reveals his most valuable knowledge of the trade: his conception of pastry making, his technical suggestions for improving certain processes...