We’re delighted to have this fresh, detailed new book on laminated doughs and brioche, also known as Viennoiseries. Author Daniel Álvarez, who trained in various pastry shops in Spain and France, operates a family-owned bakery in Valencia renowned for the excellence of its croissants, panettone, and other pastries dependent on enriched doughs.
In more than 60 detailed recipes that extend to Danish pastries, koign-amann, savarin, eclairs, and even doughnuts, Álvarez provides detailed technical instruction that has been sorely missing from other contemporary pastry books. We’ll note that the type in the book is often on the small side and occasionally difficult to read, but this is still a very welcome new release in a very poorly served area of the book market.
In Spanish and English. Color photographs throughout. Hardcover.