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4 of 4 people found the following review helpful
4.0 out of 5 stars Don't be put off by the price. For professionals it's worth every penny, March 7, 2009
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This review is from: 21st C, The New Generation in Pastry (Paperback)
This book showcases the top modern Spanish pastry talent currently evolving on the Iberian penninsula. The Balaguer brothers and Mey Hoffman are probably the most recognized, but every contributer showcases a unique take on classical pastry as well as some savory applications. Note that Oriol Balaguer isn't the sole author of this book, there are about a dozen pastry chefs who have contributed. Pictures are stunning, but some of the formulas are not as descriptive or well written (I'm guessing language translations was a big culprit) This book is really tailored for professionals as it assumes you know the basic and sometimes a little more advanced/modern techniques currently employed by todays pastry field. Great for inspiration for unique flavor combos and presentation, definitely keeps you abreast of what is currently being done in modern pastry and hints of what is to come in the future. The title, I guess says it all.
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21st C, The New Generation in Pastry
21st C, The New Generation in Pastry by David Pallas (Paperback - 2007)
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