I segreti del gelato il gelato senza segreti

The outstanding success of this book in Spanish has prompted the publication of this new edition which is simultaneously in English and Spanish, both languages in the same book. This oversized, beautiful hardcover book is illustrated with full color, high quality photos throughout. There are photographs of the finished pieces, plus many step-by-step techniques photos. Ingredients are given in metric units. Paco Torreblanca: The Book covers the extensive world of cakes and pastries, based on the professional career of legendary Paco Torreblanca, a career of over 30 years so far. Paco Torreblanca: The Book includes plated desserts, cakes, step-by-step recipes of sponge cakes, sugar and isomalt decorations, chocolate and chocolates, artistic compositions and traditional doughs. It also covers other complements such as different types of tea and coffee and the pairing of wine with all the cakes and desserts in the book.