This compact, sturdy book is something of a Spanish-language equivalent of The Pastry Chef’s Little Black Book: a collection of 230 fundamental recipes for use in a professional pastry kitchen.
You’ll find here recipes for puff pastries, brioche doughs, doughnuts, choux pastry, macarons, brownies, pastry creams, ganaches, and other frequently employed elements of modern dessert making. The book has been compiled by the Pastry School of Barcelona; there are no photographs, but a series of pictographic icons indicate tools and appliances needed to execute the recipes.
In Spanish. Hardcover.