Practical Manual. Rocío Arroyo #PR69

Publication date: November 5th.
Signature: At the Montagud Editores stand at Fòrum Gastronòmic.

Rocío Arroyo's Practical Pastry Manual is an essential and extremely comprehensive guide. Created with great detail and dedication, the manual is aimed at all pastry enthusiasts, from professionals to amateurs. It presents nearly 50 detailed recipes (with approximate preparation times and practical tips and information). First, they are classified according to their level of difficulty, and then presented in the following chapters:

1. Battered doughs
2. Scalded doughs
3. Sugary doughs
4. Fermented doughs
5. Puff pastry doughs
6. Fermented puff pastry doughs
7. Cheesecakes
8. Restaurant Desserts
9. Classic Cakes
10. Sweet snacks

Each chapter begins with a basic theoretical section. Moving into the practical realm, the recipe book comprises recipes of varying difficulty levels. Rocío, through clear and simple explanations, aims to make her creations completely accessible. It's not just the tips and tricks she provides that stand out, but also the comprehensive introduction, covering everything from essential ingredients (flours, fats, sugars, and chocolates) to the proper use of each utensil. Get inspired to prepare up to four different types of cheesecakes, caramelized French toast, croissants, macarons, King Cakes, fritters, desserts in glasses, financiers, Swiss rolls, donuts, classic cakes, and many other sweet treats. And you can be sure that success is guaranteed.