This book of desserts, the first by the Colombian chef María Villegas, aims to provide alternative versions of the recipes usually employed in the art of French pastry-making –with new flavors, colors, forms, ingredients and techniques. The result is a collection of 69 novel desserts which, based on classical recipes but also inspired by the cultures of places as diverse as Latin America and Asia, incorporates exotic and daring taste combinations – apple and saffron, fennel and peach, cherries and Roquefort, jasmine and corn syrup. It thus broadens the culinary possibilities of any cook, whether amateur or professional. This cookbook offers a detailed, step by step explanation of the procedures needed to faithfully reproduce each dessert that it features. It is worth noting, in this respect, that in many cases the main recipe involves the separate preparation of several components which may then be combined to produce the conventional dish but may also be employed independently, thus multiplying the possibilities for your table. The final presentation of each dessert, which not only reflects its delicious flavor but the sensuality of its textures, forms and colors, is skillfully portrayed in the photos taken by the distinguished English photographer Matthew Leighton: they turn this book into a veritable work of art. An easy to use cookbook that is a pleasure to read, with dishes that are a delight to eat.
La chef colombiana María Villegas aspira a ofrecer versiones alternativas de lo aceptado en el arte de la pastelería francesa, en cuanto a sabores, colores, formas, ingredientes, y técnicas. El resultado son recetas novedosas inspirados en culturas tan diversas como la latinoamericana o la asiática, ampliando las posibilidades culinarias del ejecutante.
