30 DAYS OPEN PURCHASEDesserter med Stil is an iconic book by one of Sweden’s most iconic and influential pastry chefs, Daniel Roos. As soon as word got out that Daniel Roos was publishing a dessert book, everyone else in the profession suddenly had reason to hurry, and the first edition sold out quickly. It has since earned a place in the reference library of just about every ambitious pastry chef in Sweden who was working when it was released.
The second edition has been expanded and supplemented with several of Daniel’s Nobel desserts, since he has been entrusted with throwing together the dessert for the Nobel Banquet more than once, and it is this second edition you are reading about right now.
The book set the standard for plated desserts both in restaurants and at home, and some of the recipes that initially seemed eccentric, such as dill ice cream or rocket sorbet, are made again and again by those who have tried them once.
There are desserts at several different levels of difficulty and with varying numbers of components. Everything from truffles, pralines and sweets to pies, and from simple, fresh desserts to advanced and breathtaking creations that require you to spend some time among our Special Ingredients. The most advanced recipes are found at the back of the book on the black pages and require something close to a black belt in pastry, or at least persistence and ambition.
An essential addition to 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 then keep going upwards and onwards.
Format: Hardback
Number of pages: 176
Language: Swedish
ISBN: 9789172236899
