Petit Fours: Bocados dulces para culminar un menú
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Published in four quarterly issues along with an annual special issue, Saber y Sabor is a highly specialized Spanish periodical that highlights the techniques and ideas behind the work of a forward-looking roster of chefs.
For this special issue the focus is on petit fours, showcasing 38 delicately constructed little bites from a prestigious group of chefs, pastry chefs, and chocolatiers. Recipes include the cover's trompe l'oeil of vanilla mousse cloaked in a tomato shell, vegan macarons flavored with passion fruit and cocoa, a red wood ant preserved in apple and ginger amber, and a roll cake that approximates the flavor of strawberry shortcake and the texture of angel food cake all in one bite. Contributing chefs include Ramon Morató, Xavi Donnay, Lucía Freitas, Antonio Bachour, Joanna Artieda, Gustavo Sáez, Carmen Rueda and Pablo Queijo.
Paperback. Color photographs throughout. In Spanish.
For this special issue the focus is on petit fours, showcasing 38 delicately constructed little bites from a prestigious group of chefs, pastry chefs, and chocolatiers. Recipes include the cover's trompe l'oeil of vanilla mousse cloaked in a tomato shell, vegan macarons flavored with passion fruit and cocoa, a red wood ant preserved in apple and ginger amber, and a roll cake that approximates the flavor of strawberry shortcake and the texture of angel food cake all in one bite. Contributing chefs include Ramon Morató, Xavi Donnay, Lucía Freitas, Antonio Bachour, Joanna Artieda, Gustavo Sáez, Carmen Rueda and Pablo Queijo.
Paperback. Color photographs throughout. In Spanish.
