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  • Room for Dessert

    Room for Dessert
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    ISBN: 9780714876405
    Publication date: 01/04/2018

    The definitive guide to perfect pastry from the former elBulli apprentice and his destination restaurant in Bali Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adria, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.

    Pages: 272
    Dimension: 290mm X 241mm
    Author: GOLDFARB, WILL
    • Price: $69.99
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    So Good RECIPES (Magazine Compilation Contains No 1 - 8 Recipes from the Bi-Annual Magazines)
    So Good RECIPES (Magazine Compilation Contains No 1 - 8 Recipes from the Bi-Annual Magazines)
    Publication date: 24/12/2013

    The most extensive, complete and up-to-date recipe collection in haute pâtisserie.

    “What is the quickest way to find the recipe for lavander pudding that was published in one of the earliest editions of so good.. magazine? How can I get modern recipes for the sponge cakes made by the world’s best pastry chefs? What different options do I have when preparing a fruit gélatine?”

    In response to these and many other questions we offer you so good.. recipes, the most extensive, complete and up-to-date recipe collection in international haute pâtisserie. In one unique volume we have included a complete index of all the recipes published in the first eight volumes of so good.. magazine.

    Not only does it include a compilation of all the recipes (cakes, dessert plates, petit fours…) but also their components. For example, the reader will find a section on dark chocolate mousses and within it, recipes for all the dark chocolate mousses ever published in so good.. magazine (numbers 1 to 8). So, in this case, we are talking about no less than 26 dark chocolate mousse recipes, created by masters of the likes of Angelo Musa, Carles Mampel, Albert Adrià and Stéphane Glacier…among others.

    And so too with ice creams (27), sorbets (32), fruit jellies (50), sponge cakes (54), dacquoises (16), egg-free creams (48), croustillants, caramels, jams, ganaches, sablés… and so on, up to a total of 1144 recipes by 120 different authors.

    The opportunity to cook up this giant recipe collection arose due to the high level of demand from numerous pastry chefs throughout the world, who were not content to purchase only the most recent volume of the magazine, but who wanted to buy all the previous volumes. And so all our magazines sold-out. Faced with the impossibility of re-publishing them, we came up with the concept of so good.. recipes.

    Ultimately, this great collection from so good.. magazine enables you to:
    Access all the recipes from so good.. magazine in one single volume
    Enjoy those recipes from volumes that were previously sold-out
    Possess the most extensive and complete recipe collection of haute pâtisserie in existence, with a total of 1144 recipes belonging to the top pastry chefs of the world.

    Pages: 232
    Dimension: 230mm X 297mm
    Author: SOGOOD
    Price: $69.99