by Pierre Hermé · Larousse · tapa dura · ISBN 9788480165754
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This Spanish cookbook, titled 'Postres' (Desserts), is a comprehensive guide to dessert making, featuring over 750 recipes categorized into pastries, tarts, bavarois, puddings, creams, custards, frozen desserts, and chocolate sweets. It includes a Spanish gastronomic calendar of desserts for holidays, with recipes like caramelized torrijas and Calanda peaches with yogurt mousse. The book also covers basic preparations, from doughs and creams to ice creams and sorbets, and offers tips for choosing the best ingredients and utensils. With a foreword by Paco Torreblanca, it is an essential work for pastry lovers.
