30 DAYS OPEN PURCHASE
Will Goldfarb trained at Le Cordon Bleu in Paris and went on to work at elBulli, which shows in everything he has done since.
In 2006 he opened Room 4 Dessert in New York's East Village, a restaurant that served nothing but desserts, presented as a tasting menu. At the time, the idea was almost incomprehensible and the place lasted just over a year. In 2014 he opened it again, this time in Ubud, Bali, where it remains today.
There he grows a large proportion of the ingredients himself and works with Indonesian ingredients such as palm sugar, pandan, tamarind and local cacao. The desserts are closer to installations than desserts.
He appeared in Chef's Table: Pastry, which is how most people know him.
The book documents his way of working with the level of detail required to make it useful, but is equally an account of a way of thinking. The recipes are complex and well beyond what most home kitchens would attempt. Anyone already working professionally with desserts will find something here to be irritated and inspired by at the same time.
Format: Hardback
Number of pages: 272
Language: English
First published: 2018
