{"product_id":"the-elements-of-dessert","title":"The Elements of Dessert","description":"\u003cp\u003e\"The world of pastry rejoices; Francisco shows us once again that there is still much to say in this profession, and this book is an honest reflection of a person who does not lose sight of tradition, even when working from a contemporary and modern perspective. Perfection, technique, philosophy, purity, and—above all—a very personal aesthetic defines this work in all of its aspects.\"\u003cbr\u003e—\u003cb\u003eFERRAN AND ALBERT ADRIÀ BARCELONA, SPAIN\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"In \u003ci\u003eThe Elements of Dessert,\u003c\/i\u003e Chef Migoya displays his skillful and learned approach to producing today's most innovative pastry. Included is a plethora of new techniques, new flavor combinations, reinterpretations of form, and forward-thinking design—overall, a pleasure to behold.\"\u003cbr\u003e—\u003cb\u003eENRIC ROVIRA OWNER, ENRIC ROVIRA XOCOLATES DE BARCELONA, BARCELONA, SPAIn \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Elements of Dessert\u003c\/i\u003e is a work that goes well beyond techniques and recipes; it will help the reader understand how and why things work. The greatness of Chef Migoya is his ability to explain the complicated in a simple way. This is one of the most detailed, reliable, and honest books ever printed about dessert.\"\u003cbr\u003e—\u003cb\u003eOLIVIER FERNÁNDEZ DIRECTOR, EPGB (ESCOLA DE PASTISSERIA DEL GREMI DE BARCELONA—THE GUILD OF BARCELONA PASTRY SCHOOL), BARCELONA, SPAIN \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"Francisco Migoya has presented us with this compilation of the knowledge accumulated over decades, and distilled it with his brilliant eye. \u003ci\u003eThe Elements of Dessert\u003c\/i\u003e will be an indispensable book in the kitchens and libraries of gastronomes everywhere.\"\u003cbr\u003e—\u003cb\u003eANDONI LUIS ADURIZ CHEF AND OWNER, MUGARITZ RESTAURANT, ERRENTERIA, SPAIN\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"\u003ci\u003eThe Elements of Dessert\u003c\/i\u003e is the book I searched for as a young cook, looking for answers and inspiration, and the book I will now turn to for the same reasons. Chef Migoya has created a powerful new tool for our trade and has a masterful way of explaining and presenting techniques and ideas.\"\u003cbr\u003e—\u003cb\u003eJOHNNY IUZZINI PASTRY CHEF AND HEAD JUDGE, TOP CHEF JUST DESSERTS, NEW YORK, NEW YORK \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"Every page makes you stop and think twice. Francisco Migoya's books always push the envelope on the most cutting-edge techniques and ingredient combinations. Behind the elegant plating and the simple organization, every recipe has great depth and is a great source of inspiration for chefs and serious cooks alike.\"\u003cbr\u003e—\u003cb\u003eDOMINIQUE ANSEL CHEF AND OWNER, DOMINIQUE ANSEL BAKERY, NEW YORK, NEW YORK\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"I knew of Francisco Migoya's work before I met him in person. He and his work are fully interconnected and in perfect balance: in him is an image of what he does, and his work shows us who he is. He is a great source of information and knowledge, and he will continue to delight us with his advice, techniques, recipes, and presentations. I want to thank you, Francisco, for what we have seen and for what we have yet to see.\"\u003cbr\u003e—\u003cb\u003eCARLES MAMPEL CHEF AND OWNER, BUBÓ PASTISSERIA, BARCELONA, SPAIN\u003c\/b\u003e\u003c\/p\u003e","brand":"Francisco J. Migoya","offers":[{"title":"Default Title","offer_id":42848902676541,"sku":"9780470891988","price":100.76,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0597\/7689\/2989\/files\/9780470891988_da8fec07-d686-4669-9a29-7bee7385b336.jpg?v=1766990166","url":"https:\/\/www.palmleaf.com.au\/products\/the-elements-of-dessert","provider":"Palmleaf","version":"1.0","type":"link"}