Paco Torreblanca by Paco Torreblanca

Paco Torreblanca

Paco Torreblanca by Paco Torreblanca is widely regarded as one of the most important pastry books ever written. Published in 2006, this 350-page hardback showcases the work of master pastry chef Paco Torreblanca, a member of Relais Desserts, and reflects his more than 30-year career at the forefront of modern pastry.

The book covers every area of professional patisserie, including plated desserts, cakes, sugar and isomalt decorations, chocolate, ice creams, artistic showpieces and traditional doughs. With high-quality photography throughout, readers are guided not only with inspiring images of the finished creations but also with step-by-step process photographs that break down complex techniques into achievable stages.

A unique feature of this edition is the inclusion of a second softcover companion volume—a practical working book designed for the kitchen, containing all of the recipes alongside detailed construction diagrams. Written in English and Spanish, it is both a reference and a practical guide for pastry professionals, culinary students and serious enthusiasts.

Content Highlights:

• Hardback edition, 350 pages, published in 2006.
• Written in English and Spanish by master pastry chef Paco Torreblanca.
• Covers plated desserts, cakes, chocolate, ice creams, sugar/isomalt decorations, doughs and artistic compositions.
• Includes a second softcover working book with recipes and construction diagrams.
• Over 30 years of expertise from a Relais Desserts member chef.
• Features step-by-step photographs as well as full-colour images of finished pieces.