Professional Pastry Base Recipe - EPGB

The new Professional Pastry Base Recipe, written by the Barcelona Guild College of Confectionery (EPGB) and published by Books For Chefs, includes a total of 230 recipes organized in 16 families, which cover practically all of the fundamental creations of artisan pastry.

The work includes a chapter dedicated to the detailed description of the fundamental ingredients that are used in pastry today, from flour, chocolates, and dairy to sugars and egg products, passing through gelling agents, pectins, and leavening agents, among others.

From a practical point of view, each of the recipes is accompanied by a series of icons that indicate what utensils and what machinery and equipment are needed to make each creation. This visual information and the organization of all the content in different families make this recipe book a practical tool of enormous utility in workshops and kitchens.