Sweet Diversions is a new approach to the world of pastry-making by acclaimed pastry chef Yann Duytsche.

The first part of the book covers Chef Duytsche's working method and creative philosophy, along with a display of technical mastery aimed at exploring every aspect of pastry creation.

Yann Duytsche presents twenty-seven fundamental associations of ingredients yielding similarly abundant elaborations on a particular aromatic trend.

This book follows three main lines: the ingredients, the basic recipes, and the diversions!

Hundreds of full color photographs by Jean Bernard Lassara illustrate the recipes.

The Diversions section of the book contains more than 80 original recipes by Yann Duytsche.

Sweet Diversions is a ground-breaking, utterly dazzling work destined to become a fascinating yet practical tool in the hands of all pastry professionals.

Contents

The Concept

• For starters
• Ingredients
• Fundamentals
• Diversions
• Inspiration

Practice

• Presentation of gourmand compositions
• Technique: temperatures and procedures
• The ingredient palette: optimal combinations
• Pastry creation
• Christening a gourmand creation
• Check in, check out: the business aspect

Diversions

• Albariño
• Aspect
• Aubergine
• Bautizo 2000
• Blue lavander
• Character
• Red card
• Club Sandwich
• Contrast
• Diagonal
• Imprints
• Fresh
• Identitá
• Illusion
• Kub
• Banana leche frita
• The islands
• Los Roques
• Macassar
• Perfumes of the Orient
• Pearls
• Roots
• Rose bonbon
• White olive sachertorte
• Selva
• Sidi Bou Said
• Sirocco

Processes and Details Índices

• of Diversions (by type of finished product)
• of Base recipes (by pastry categories)
• of Ingredients (by families)
• Alphabetical

Also available in Spanish: Diversiones Dulces

Click hereto see books of related interest