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Paco Torreblanca 2 (Español / English)

Paco Torreblanca 2 (Español / English)
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100,00 €

Author: Francisco Torreblanca
Francesc Guillamet (photographs)
Availability: a consultar
Language: Español e inglés
Format: Tapa dura, 304 pp, 25x27 cm
Publisher: Vilbo, 2006, 8492244356
Features: Fotografías a color, incluye cuaderno con fichas técnicas
Publisher review:
This second book by Paco Torreblanca is a product of this non conformism and this desire for innovation and it is a work of art in which the author suggests breaking with some conventionalisms, such as that historically insurmountable barrier for many which separates pastry cooking from cuisine. Those readers who are gastronomical experts will find countless culinary products that have neither been labelled nor categorized, so that each of them can decide how best to apply them depending on the kind of establishment they work in or preside over.
Without doubt, what Torreblanca is proposing is a modernized concept of the art of confectionery, without resorting to alchemy or affectations. The means he uses and the tools he applies are no different to those available to any professional. The merit lies in the ideas he puts forward, in the paths he suggests taking and in his desire to break traditional molds. The reader should not just exclusively look for recipes and formulas, although all the essential ones have been included. The main merit of this book lies in the creative spirit displayed by the author, who imposes no other conditions than those of professional coherency and respect for this profession.
On the basis of all the above-mentioned, we feel entitled to declare that we have before us a genuine book of modern confectionery, given that there can neither be modernity nor avant-garde movements without a rupture, without taking certain risks and without the courage required by those who lead the way.
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