The outstanding success of Paco Torreblanca's first book has prompted the publication of Volume Two which is simultaneously in English and Spanish, both languages in the same book.

In Volume Two, the great master Paco Torreblanca steps into the world of gastronomy, whilst following the basic principles of pastry making.

Paco Torreblanca Volume Two is full of new techniques and, above all, great ideas of extraordinary creative value, albeit their simple preparation:

• new crunchies
• dry meringues and milks
• sugar candies and caviars
• different uses for brioche and financier cakes
• vegetable crystals and pañuelos, sweet and savory

This oversized, beautiful hardcover book is illustrated with full color, high quality photos throughout. There are photographs of the finished pieces, plus many step-by-step techniques photos. Ingredients are given in metric units.

A second book which is softcover, accompanies the main book. This is a working book which can be used in the kitchen and which also contains all of the recipes along with construction diagrams. An excellent idea which will enable the user to keep the color book in pristine condition.

Contents

Section I: The Ideas

Sugars

• Sugar crystals
• Candies:
• Isomalt
• Filled fruits
• Desserts

Financiers

• Financier sponge cake
• Preparation of the hazelnut butter
• Financier tiles
• Dessert

Milk and dry meringues

• Milk cookies
• Milk skin
• Meringues
• Desserts

Crispy culinary products

• Fruit and vegetable chips
• Peineta
• Crispy doughs (tuiles and other shapes)
• Crispy bread with olive oil and salt
• Cabello de ángel
• Desserts

Chocolates

• Salted chocolates
• Cubes for a presentation
• Shavings, to be served with coffee
• Dessert
• Silver ingot

Jellied pastes

• Jellied fruit pastes
• Fruit paste with agar agar
• Chopped fruit paste
• Desserts

Fried vegetable handkerchiefs and crystals and fruit sheets

• Fried vegetable hadkerchiefs and crystals
• Fruit sheets
• Dessert

Macaroons

• Macaroons recipe
• To bear in mind with regard to macaroons
• Desserts

Sweet breads

• Brioches
• Spiced bread
• Tea cookies
• Fried doughs, fritters, coquettes, puff paste bacon

Section II: Raw Materials and Technology

Sugar in gastronomy

• Classification
• Cooking sugar
• Syrups
• Artistic sugar
• Working techniques

Chocolate

• Working techniques and technology

Dairy products

• Milk
• Cream

Fats

• Vegetables fats
• Nuts

Additives

• Lecithin

Virgin olive oil

• Parameters for defining the category of different types of olive oil
• Organoleptic assessment
• Nutritional values and therapeutical properties
• Beneficial effects on the human organism

Raw material album

• Sugars
• Powders and extracts
• Nut pastes and pralines
• Oils

Section III: The Recipes

• Sugars
• Financiers
• Milk and dry meringues
• Crispy culinary products
• Chocolates
• Jellied pastes
• Fried vegetable handkerchiefs and crystals and fruit sheets
• Macaroons
• Sweet breads
• Complements

Recipe Index

Paco Torreblanca is an indispensable book for the patissier and should go alongside your copies of the following best-selling professional books:

Paco Torreblanca 3: Sugarworks
Frédéric Bau's Au Coeur des Saveurs
Dessert Cuisine of Oriol Balaguer
Jean-Michel Perruchon's Entremets Petits Gateaux Fusion
Alain Ducasse's Desserts and Pastries

click here to see books • videos • cd-roms of related interest