book spain pastry [np 2012-09-05]

Star Patissier from Spain

sugarworksCOLECCIN

Consists of two complementing volumes.1st volumePresents large-format photographs of sugar and chocolate pieces, cakes and desserts, accompanied by remarks about each creation.2nd volume Reveals formulas for cakes and desserts, including the updated Japanese sponge cakes and dorayakis, each with step-by-step illustrations.

Paco is widely regarded as one of the worlds best pastry chefs and was awarded Best Spanish Patisserie in 1988 and Best European Patisserie in 1990. During his formative years, Chef Torreblanca headed to France to work in a Parisian patisserie where he stayed for 9 years. Using his imagination, innovation and focusing on the purity of lavours, Chef Torreblancas ideas revolutionised pastry through modernity and elegance. In 2004, Chef Torreblanca made the wedding cake for the prince of Asturias (Spain) and in 2008, he prepared some of the chocolate models for the chocolate fashion show, Desfile Moda, held at The Chivas Studio.

AWARDS 2010 Doctor Honoris Causa, Universidad Politcnica de Valencia (Spain) 2008 Best Work to Promote Cheese, Lo Mejor de la Gastronoma Congress 2006 Special Award, National Gastronomy Awards, Real Academia Espaola de Gastronoma. 2004 Best Pastry chef of the Year, Lo Mejor de la Gastronoma Congress 2003 Worlds Best Book of Desserts, Gourmand Cook Books Awards 1996 Winner, 6th Italian Cup, Patisserie for Foreigners 1990 Best Master Patissier in Europe 1988 Best Master Patissier in Spain 1989 Fourth position, World Patisserie Cup, Lyon 1988 Gold medal, Alimentaria Barcelona 1988 Silver medal, International Patisserie Competition in Madrid

BOOKS Coleccin Sugar Pieces (Vilbo, 2008) * La cocina dulce de Paco Torreblanca (Temas de Hoy, 2007) Paco Torreblanca 2 (Vilbo, 2006)* Paco Torreblanca 1 (Vilbo, 2006)* La seduccin del azcar Eurodelices La Pastelera de Paco Torreblanca, computer program

2008English/Spanish

VOLUME 1Hardcover - 168 pages

VOLUME 2Hardcover - 128 pages

MAR-SGR

PACOTORREBLANCA

We have to have our head in the stars, our feet on the ground. -- Paco Torreblanca * available in Pastry Pro

PACOtorreblanca 21st EditionAnother book by Paco Torreblanca reveals new techniques applicable to the professional work in bakery, restaurant or catering firm.

New crunchies, dry meringues and milks, sugar candies and caviars, different uses for brioche and financier cakes, vegetable crystals and pauelos, sweets and savories.

Bonus PVC recipe book.

2006English/Spanish

BOOKHardcover - 306 pages

RECIPE BOOK PVC - 63 pages

MAR-PACO-2

Pastry byPACOtorreblanca 13rd Edition

An indispensable book to keep up-to-date with the latest trends in modern pastry.

Pastry by

Hardcover - 306 pages2012English/Spanish

MAR-PACO-1

2012.09.05

PastryPro.com.myPastry Pro SDN. BHD. 273494-K A Wholly Owned Subsidiary of Growth Concept Sdn. Bhd.8, Jalan 3/37A, Industrial Area, Taman Bukit Maluri, Kepong, 52100 Kuala Lumpur, Malaysia.Tel: 603-6272 1155 Email: [email protected]: 603-62721188 / 603-6272 1158

Spain Pastry Book [rev1].ai 9/5/2012 1:32:04 PM

siete

by 7 Masters of Spanish Pastry ChefThey are seven of Spains champions who are professional, non-stop evolving and protagonisted in Spanish patisserie. Every patissiers has demonstrated personality, their own styles, creativities and contributions to the sector. They are seven role models that we should look up to.

PACO TORREBLANCA - Father of modern patisserie in Spain and one of the most respected names in the whole world.

ORIOL BALAGUER - Collector and patisserie designer in Barcelona, Madrid, Tokyo y Riyadh.

JORDI PUJOL - Patisserie of architecture, rationality, and the straight line.

RAMON MORAT - Chocolates patisserie. He is knowledge.

CARLES MAMPEL - Total chef, both in sweet and savory recipes.

MIGUEL SIERRA - Conceptual patisserie, of fusion with the environment and of an eternal search.

JACOB TORREBLANCA - Future continuity of the initial path and a will for constant improvement.

play

Divided into six extensive sections Chocolate as a product, breakfasts & snacks, confectionery, chocolate making, restaurant and raw materials.

by Pastry Guild School of BarcelonaThe teachers from the Pastry Guild School of Barcelona invite us to PLAY to set our imagination free, to create in an open and fun way.

All recipes come with step by step illustrations.

CHOCOLATE

RAMON MORAT

Hardcover - 128 pages2011English

MAR-PLAY

A book that reveals all the secrets of ice cream in detail, with the masters practical advice and with a lively, dynamic design, recipes provided.

Hardcover - 391 pages2011English

MAR-IC

by Angelo Corvitto - The Professional Ice-cream Maker

2nd Edition


MAR-SIETE


MAR-CHO

PromotionPromotionPromotionPurchase 1-3 of any books, entitled 10% discount. Purchase 4-7 of any books, entitled 20% discount.

(no further member/distributor discounts)

*

Worlds Best Book on Chocolate, 2007 Gourmand World Cookbook Awards.

~ Best Artisan Patissier in Spain,1997 ~

* Recipes provided

secretsice creamTHE

OF

2012.09.05

PastryPro.com.myPastry Pro SDN. BHD. 273494-K A Wholly Owned Subsidiary of Growth Concept Sdn. Bhd.8, Jalan 3/37A, Industrial Area, Taman Bukit Maluri, Kepong, 52100 Kuala Lumpur, Malaysia.Tel: 603-6272 1155 Email: [email protected]: 603-62721188 / 603-6272 1158

Spain Pastry Book [rev1].ai 9/5/2012 1:28:40 PM

book spain pastry [np 2012-09-05]

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