Desserts with style by Daniel Roos

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Desserts with Style is an iconic book by one of our most iconic and style-shaping pastry chefs, Daniel Roos. As soon as the word got out that Daniel Roos would be releasing a dessert book, all his colleagues in the industry got busy and the first edition sold out quickly and is in the reference library of every ambitious pastry chef in Sweden who was working at the time of its release. The second edition is expanded and supplemented with several of Daniel's Nobel desserts (he has been commissioned to throw together the dessert for the Nobel party more than once) and it is this second edition that you are reading about right now. The book has set the standard for plated desserts both in restaurants and at home, and some of the initially eccentric recipes such as dill ice cream or arugula sorbet are made again and again by those who have ever tried them. There are desserts at several different levels of difficulty with varying levels of steps. Everything from truffle pralines and sweets to pies, and everything from simple fresh desserts to advanced and amazing creations that require some time among our Special Ingredients. The most advanced recipes are found at the end of the book on the black pages and require almost a black belt in fitness, or at least stubbornness and ambition. A must on the bookshelf for anyone who wants to take their desserts from sponge cake with a little whipped cream decorated with a raspberry and a lemon balm leaf to the next level and continue upwards, onwards.

Format: Hardcover nNumber of pages: 176
Language: Swedish nISBN: 9789172236899 n

Language: Swedish

Desserts with style by Daniel Roos

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