Evolution. Techniques and Ingredients for Modern Pastry. (English/Spanish)

...and clear recipes. Thankful to have a book that thoroughly explains how to use chemicals commonly used in avant-garde kitchens. Inspiring and instructive.

Greak book for cooking

It is a good book for students or beginners. If you know how to use hydrocolloids you will not get much out of it.

Wow, what an excellent resource and inspiration to pastry chefs everywhere. This is now my go to book when I'm trying to create something new and interesting. I can't wait to work through the recipes and customize them for myself.

A really great book, for basic understanding and knowledge, about the basic techniques and ingredients needed to "evolve" into molecular and modernist pastry work and dishes.

Really love it. Ideas and various allow me to think wide and clear. Is a step get close to modern cuisine

It is a great book!!