In this visually rich and provocative book, Bobby Cortez, a private chef who creates pop-up events featuring innovative combinations of design, architecture, cuisine, and pastry, takes as his starting point the Mexican frozen treat on a stick known as a paleta.
Presenting sweet and savory paletas against vibrant, complex backgrounds and often assembling them from multiple components, Cortez aims to stimulate and provoke. He draws inspiration from sources as varied as Shakespeare's Othello and Frida Kahlo, an ancestor of the coffee plant and the pungent earthiness of black truffles. The components he creates are as varied as a peanut butter sabayon semifreddo, foie gras ice cream, and calamansi miso lacquer. And their assembly and presentation is highly arresting and inspiring.