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Four in One, features four talented chefs in one book whose contents is distributed over four major themes: pastry, chocolate, desserts and showpieces.
Written in: English & Spanish
72 unedited creations and over 300 recipes
Theory, technique, step-by-step processes
Authors: Ramon Morató, Josep M. Ribé, Raúl Bernal and Miguel Guarro
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams and ideas to boost creativity.
Ramon Morató, Josep Maria Ribé, Raúl Bernal, and Miquel Guarro are much more than four authors. They are a unit that thrives on each of their differences and individual personality, because they all share four characteristics that make this a truly exceptional and almost unrepeatable book.
There is also a delicious story about the two decades of the Chocolate Academy in Barcelona (Spain).
A total of 432 pages of talent, creativity, modernity, and good taste, with chocolate at its center, but pushing its own limits. A book which has all the ingredients to become a great reference in today’s patisserie.