Sweet diversions

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99,00 € 56,05 €


Author: Yann Duytsche Jean Bernard Lassara (photographs)

Availability: 5 días
Language: Inglés
Format: Tapa dura, 416 pp, 24x30,5 cm
Publisher: Montagud Editores, 2007, 9788472121331
Features: Fotografías a color

Publisher review:
This book is conceived as an exercise in style.
Twenty-seven associations of ingredients are proposed, each expanded through a series of variants within the same aromatic trend.Seeking diversion is what it is all about, taking the idea of a captivating mixture of flavors and aromas as a launch pad for inspiration in the invention of new creations.
The fruits of this exercise are the sweet diversions that Yann Duytsche proposes… though encouraging further interpretations so that everyone can do their bit in building the many-sided edifice of patisserie.
The “active principle” of this work is essentially to maximize the potential of our creative capital by exploting a large bank of basic recipes.
“Let yourself seduced by the ingredients!” – this is Yann Duytsche’s motto. Since the products themselves invite us to set out on journey of sensual delight, they are the primary source of inspiration. Accordingly, the spotlight in this book is on the ingredientes, for they prompt the travel plans set out here in each of the chapters.
Taking this approach path is of great importance: an in-depth knowledge of our raw materials will enable us to understand them better and to work with them more skillfully. So the possiblilities of pairing ingredients for building ideal aromatic chains are explored before beginning to consider how to work on them and how to produce variations in sweet diversions.
Technique plays the delicate role of sublimating the ingredients without misrepresenting them, adding sophistication to the materials without overshadowing them. Thourgh driven by the more romantic and evocative side of pastry creation, Yann certainly does not ignore technical constraints. Aremed with his acknowledged meticulousness and mastery, he goes through the specifics of savoir-faire in patisserie. From the importance of painstaking care in the processes to precision in the mix proportions and temperatures, every facet of the production work is clearly explained.
Due attention is thus given to technique, since only mastery in this field will enable us to make a success of our creations. Intuition, backed by years of experience, must guide us in finding suitable partners for each ingredient, and in deciding on the processes that will best highlight the input products we have selected.
The base recipes are the first result of this fundamental research, since they constitute the foundation on which all the diverse sweet preparations are built up – whether they be those proposed by the author, or any others that our inspiration may suggest! For indeed there is nothing rigid about the base recipes: on the contrary, they constitute a sufficiently flexible base for our imagination to recharge itself to inspire new creative interpretations.
In each chapter of this book, the combinations brought together by Yann are first set out in the main recipe, the standard-bearer after which each chapter is named. It is this recipe that sets the play of aromatic interpretations in motion. Afterwards, that same group of ingredients are invited through masterly pastry gymnastics to adopt a range of different guises: this is how the base recipes are reinterpreted in sweet diversions.

About the author:
Yann Duytsche, 20 years in patisserie… A vocation inherited from his uncle, a pastry chef, with a special penchant for both sweet and savory, for the cuisine side of patisserie… It is in these terms that Yann Duytsche likes to define himself. However, his long, rich professional journey deserves a more detailed description.
To begin… After a time studying at a hotel managemene school, Yann embarked on his profession in 1987 as pastry chef for a Michelin-starred restaurant in northern France, at the Clément, in Ardres.
A “chef’s break” during the winter season in the highest Relais Château in Europe, the Hôtel Fitz Roy in Val Thorens, gave him his first chance to try his hand at the cuisine side. Later, the advice of Jean-Marc Arcangeli, manager of the Hôtel Château Tilques where Yann worked as pastry chef in 1989, drove him to keep with the three Michelin stars on a permanet basis.
It was then that Roger Vergé, a three-starred chef he greatly admired on the Côte d’Azur, near Cannes, let him into his kitchens with a post as assistant pastry chef, first in his restaurant Amandiers, and then later in the Moulin de Mougins, working alongside Jean-Pierre Gestin. Being a part of the team of this renowned figure in French cuisine, Roger Vergé, decidedly marked his professional vision of the world of patisserie.
After spending two years at Mougins, Yann left the restaurant scene to discover other sugary venues: patisserie boutiques.
In 1992, he began his “Spanish adventure”. Joan Baixas, a renowned patissier in Barcelona, brought him onto his team. Among his collaborators, Yann met another promising young talent of the day, Oriol Balaguer, with whom he shared his workbench…
From that point on, round-trips between France and Spain became more frequent, gaining experience in both countries until, in 1995, at a crucial moment, Frédéric Bau, director of the Ecole du Grand Chocolat Valrhona, placed his confidence in Yann by offering him a post of responsibility: assistant pastry chef at the headquarters of the school in Tain l’Hermitage. From their fertile professional exchange, a great friendship was born, as well as several joint publishing ventures. In that context, Yann was involved in the work Au coeur des saveurs, and co-write Caprices de chocolat with Frédéric.
Six years after the first meeting, Yann moved away from the school at Tain l’Hermitage to begin working from Barcelona as Valrhona’s technical director for southern Europe. A life rich in travel awaited him, requiring him to visit laboratories, schools and kitchens in various countries: Spain, Italy, Portugal, Greece, Lebanon, Cyprus…
An all-terrain life at the heart of patisserie that still continues today. His dynamic spirit, enormous cretive talent, professional rigor, imaginative sensitivity matched with a very rational character, always practical and precise… His potential tells us that the best is still to come.
In this work, Yann Duytsche speaks to us openly, divulging a part of his expertise, but he still has a lot more to say. To be continued…

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