Eight great professionals of patisserie: Oriol Balaguer, Ramon Morató, Miguel Sierra, Isaac Balaguer, Carlos Mampel, Abraham Balaguer, Abraham Palomeque, and David Pallas offer a wide spectrum of the new era of professionals, already considered masters in their field.

These acclaimed pastry chefs are a perfect example of the high level of professionalism enjoyed in patisserie today and a clear demonstration of the art and technique of the new generation. The New Generation in Pastry covers a wide selection of new offerings in desserts and pastry, ranging from boutique patisserie to restaurant desserts.

In The New Generation in Pastry you will find an extensive showcase of the 21st century's new European patisserie in more than 150 preparations:

• Tarts
• Frozen desserts
• Restaurant desserts
• Current visions of traditional patisserie
• Snacks and petits-fours
• Bonbons
• Turrones
• Showpieces

The New Generation in Pastry is a powerful source of inspiration and a unique professional tool.

Contents

Recipe Index by Author

• The 21st Century of Oriol Balaguer
• The 21st Century of Ramon Morató
• The 21st Century of Miguel Sierra
• The 21st Century of Isaac Balaguer
• The 21st Century of Carlos Mampel
• The 21st Century of Abraham Balaguer
• The 21st Century of Abraham Palomeque
• The 21st Century of David Pallas

Recipe Index by Category

Also available in Spanish: S.21 La Nueva Generación de la Confitería Española

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