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OP: Sweet Diversions

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by Yann Duytsche

Montagud Editores, 2007. Near Fine in Very Good Plus jacket. First English Printing.

French chef Yann Duytsche—who now owns the pastry shop Dolç in Barcelona—once worked with Roger Vergé at Moulin de Mougins. It was during this tenure under one of the originators of cuisine nouvelle that Duytsche developed an appreciation for high quality, seasonal ingredients.

The chef’s first book, Sweet Diversions (2007), from Spanish publisher Montagud, clearly leads with ingredients as the source of inspiration. Cleverly organized, each chapter begins with base recipes (usually around 9), which are then repurposed in a handful of variations from elaborately composed plated desserts to bonbons, cookies, cakes, and more. It is an effective expression of how professional chefs build an entire catalog of diverse offerings, utilizing tried and true components.

As with many Montagud translations, the English does not always hit the mark. A well-versed pastry professional, however, will likely intuit correctly the meaning with a thorough reading of the text and the aid of Jean Bernard Lassara’s captivating photography. A strong background in pastry technique is certainly an asset here. Measurements are by weight and bakers’ percentage.

At just over 400 pages, the book is replete with recipes and sources of inspiration. It sold quite well for us while still available, but since going out of print it is increasingly scarce on the secondary market. We often see copies online going for over $600. We are pleased to offer a first English printing in Near Fine condition with a Very Good Plus jacket.

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