Puigvert’s career as a pastry cook includes stints at El Celler de Can Roca and as both student and instructor at Barcelona’s Epai Sucre before starting his own pastry consultancy. Here he experiments with a number of classic pastry components to make them more versatile. Raspberry gelee, for instance, is rendered heat stable so that it can be baked as a layer inside a cake; lower sugar meringues can be given savory flavors or even dehydrated for greater textural effect. Much to play around with here, and much to profit from. In English and Spanish.
Flexibind. Color photographs throughout.