These books are labeled as "imperfect" due to minor scratches which is why they are being offered at a discounted price. If you'd like to see the condition of this specific book, please send us an email with the title and author's name. Each book has its own scratches and physical imperfections.
These books are labeled as "imperfect" due to minor scratches which is why they are being offered at a discounted price. If you'd like to see the condition of this specific book, please send us an email with the title and author's name. Each book has its own scratches and physical imperfections.
We firmly believe that beauty lies in imperfection, and that is why we want to give a second life to those books that, although new, have suffered some mishap. Imagine this: books that have withstood bumps during transport, small scratches, damaged spines or slightly touched edges. They are imperfect books on the outside, but we assure you that on the inside, they are true gems.
Why should these treasures go to waste due to mere external scratches? We want to invite you to reflect: wouldn't you read a book whose interior is impeccable, even if its external appearance has suffered some mishaps? Imperfect books are our response to the need to reduce waste and value the uniqueness of each book. We are committed to giving these specimens a second chance, giving them a home where they are appreciated for their content, beyond their small physical imperfections.
Paco Torreblanca's pastry, with its unmistakable style, is today an international and timeless reference. Proof of this is his great work published originally in 2003 and of which we now present the fourth edition in Spanish and English. The international success of this book and its continuous demand from many countries, with translations into different languages, has led us to re-issue it once again.
"Paco Torreblanca", recognized as the "Best Pastry Book in the World" in the year of its launch, has become a classic of contemporary pastry, a tool with which professionals of all generations can continue to learn from a master of masters.
The book includes plated desserts, tarts, sugar and isomalt decorations, chocolate, bonbons, artistic pieces, traditional doughs ... Ferran Adrià already alerted him back in the day, "a book that is a reference for professionals and gourmets from around the world. "
A total of 32 step-by-step recipes, over a hundred cakes, desserts for restaurants and chocolates, new and surprising techniques, artistic compositions and decorative elements.
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