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Author P. Torreblanca, O. Balaguer, J. Pujol, R. Morató, C. Mampel, M. Sierra, J. Torreblanca Technical Details pages: 328
languages: spanish / english Description They are seven of Spain’s champions. But they are more than that. They are seven grand professionals who, in their careers, have not stopped evolving and who are the protagonists in Spanish patisserie. Seven personalities, seven different styles, seven ways of understanding this work. Seven winners who have worked hard to achieve their success. And for those who are starting to take their first steps in this sweet adventure, they are seven role models to look up to. They are definitely seven great masters in Spain’s modern patisserie.
Some might notice the absence of a name, and quite possibly with reason. In fact, it is possible to add others to this cast of Spain’s patisserie masters, others who have achieved a great deal in this work. But what cannot be disputed, at least in our point of view, is that these seven are the ones who stand out. Each of the seven patissiers has demonstrated personality, their own style, creativity, and enough contributions to the sector to be able to form part of the movement we call new Spanish patisserie, something which we claim in this book.
Paco Torreblanca is the origin, the beginning, and without a doubt ahead of his time. He is the father of modern patisserie in this country and one of the most respected names in the whole world.
Oriol Balaguer is art patisserie. He is a collector and designer’s patisserie in Barcelona, Madrid, Tokyo y Riyadh.
Jordi Pujol is practicality, functionality, the value of order and simplicity. His is a patisserie of architecture, rationality, and the straight line.
Ramon Morató is chocolate’s theory and practice. He is didactic and is patisserie’s wise common thread. He is knowledge.
Carles Mampel is the total chef, both in sweet and savory recipes. He is instinct, spontaneous creativity, and the spark.
Miguel Sierra is renovation within renovation. He is conceptual patisserie, of fusion with the environment and of an eternal search.
And Jacob Torreblanca is the future continuity of the initial path. He is love for the trade, permanent apprenticeship and a will for constant improvement.
They all have something in common – they all hold the title of Best Master Artisan Pastry Chef of Spain (MMAPE). But above all their collective awards and titles, they all coincide in what is most essential: a great respect for the trade, a desire for doing things well, perfection as an objective, constant evolution, generosity at the moment of sharing, an unlimited will to grow, and creativity as a virtue.
These seven patissier have all earned a distinguished place in the vanguard of the always-praised Spanish gastronomy. Price 105.00 euros

Author Paco Torreblanca Technical Details Languages: Spanish/English
Two volumes
• Volume 1
128 colour pages
Size: 210 x 330 mm
118 pictures
• Volume 2
168 colour pages
Size: 330 x 210 mm
160 pictures
Step-by-step photographs of the most important techniques in sugarworks.
Cakes and desserts recipes.
Description This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this 'Collection of Sugar Pieces', the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca's hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.
New treatments, techniques and uses related to the different types of sugar: pulled, blown, casting, bubble, isomalt, pastillage…
Also, the book includes the preparation and recipes of different cakes and desserts, among which some interesting specialties such as the updated Japanese sponge cakes or dorayakis stand out.
With his work, the master chef Torreblanca leads us in a walk along the path of contemporary art, an ephemeral art which is constructed with sugar as the main raw material, and an art which formally, technically and conceptually overtakes the traditional work of sugar in pastry making.
'Collection of Sugar Pieces', by Paco Torreblanca, consists of two volumes which complement each other. The first volume shows large-format photographs of all the artistic sugar and chocolate pieces, cakes and desserts, together with comments from the author about each creation.
The second volume reveals all the formulas and recipes, besides all the technical information regarding sugar, its different types, preparation processes, cooking methods, uses, and so on - all this accompanied by step-by-step illustrations.
Price 90.00 euros

Author Ramon Morató Technical Details over 600 pages
230 recipes
step-by-step photographs of the most important preparation techniques
15 breakfasts and snacks
8 drinking chocolates
4 jams
18 individual cakes
24 bonbons
10 turrons
5 snacks
8 desserts for restaurant
7 petit fours and 8 bonbons for restaurant
Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.
Description The book is divided into six extensive sections:
CHOCOLATE AS A PRODUCT, BREAKFASTS & SNACKS, CONFECTIONERY, CHOCOLATE MAKING, RESTAURANT AND RAW MATERIALS

Questions:
• Do your bonbons have preservation problems? Do they dry or crystallize? Does mold appear after a few days? Learn how to balance your bonbon recipes in an easy and quick way. An extensive collection of recipes for balanced fillings is also included.
• What happens to a chocolate product while baked in an oven? We travel inside the dough to understand what happens within the heart of baked products.
• Do you want to change the type of chocolate for a different one without affecting the texture of your product?
• Do you know how to control the activity of water inside a bonbon?
• Get to know all the secrets about chocolate to obtain a good tempering, a perfect coating or a spectacular gloss.
Price 150.00 euros

Author Paco Torreblanca Technical Details 306 colour pages
More than 250 pictures
Sizes: 24,5 x 26 cm
Recipe book in work's file
Description With this second book, the great master Paco Torreblanca steps into the world of gastronomy, whilst following the basic principles of pastry making. This work is full of new techniques and, above all, great ideas of extraordinary creative value, albeit their simple preparation.
New crunchies, dry meringues and milks, sugar candies and caviars, different uses for brioche and financier cakes, vegetable crystals and pañuelos, sweet and savory.
Price 100.00 euros

Author Paco Torreblanca Technical Details • 352 pages
• 500 pictures
• 32 step-by-step recipes
• over a hundred cakes, desserts for restaurants and chocolates
• new and surprising techniques
• artistic compositions and decorative elements
• hygiene and food safety
• dossier with laminated recipes to be used in the workshop
Description This book has been designed as the World’s Best Pastry Book. Its outstanding success has led us to publish this second edition, which incorporates an English version besides the Spanish original due to its great demand.
His author, Paco Torreblanca, names this complete book on the extensive world of cakes and pastries, in which all his experience has been merged after a professional career of over 30 years.
This book includes desserts on plate, cakes, step-by-step recipes of sponge cakes, sugar and isomalt decorations, chocolate and chocolates, artistic compositions, traditional doughs.
Moreover, it widely covers other complements such as different types of tea and coffee and the pairing of wine with all the cakes and desserts in this book.
‘Paco Torreblanca’ is thus an indispensable book to keep up-to-date with the latest trends in modern pastry. According to Ferran Adrià, ‘a top class book which should be a reference for professionals and gourmets worldwide’.
Price 150.00 euros