Emulsionar es mezclar con cariño

Montse Abellà and Raquel Sánchez Silva have proposed with this work to teach us all the confectionery tricks to prepare authentic sweet delicacies typical of a Michelin star restaurant in our own domestic kitchen. Pastry chef and outstanding apprentice have come together to make a unique and tremendously original book with four hands in which they guide us through thirty recipes to learn how to prepare step by step and in the most didactic and simple way. possible delicious desserts to be like authentic chefs. Thus, Raquel acts as a "translator" of Montse's instructions to explain the best-kept secrets of haute confectionery and understand them in the simplest way possible, because, in reality, emulsifying is nothing more than mixing with care.