Paco Torreblanca, famed far more in Europe than the rest of the world, has been named the Best Master Artisan Pastry Chef in Europe, author of the Best Pastry Book of the World twice, and is an ambassador for the Barry Callebaut Group, as well as owning Totel pastry shop.
A serious, no-nonsense book for people who take pastry seriously, Paco Torreblanca 2 focuses on integrating natural ingredients into microcosmic eye candy. Utilizing a variety of sugars, the “Picasso of Pastry” creates sugar bookmarks, envelopes and shot glasses. Of most renown in this book are Torreblanca’s liquor caviars created by injecting sugar and alcohol into a corn starch mold.
And with a Vatelesquian sensory orgasm, Torreblanca moves beyond sugar (Torreblanca also covered sugar in his out of print La Seducción de Azúcar and his more recent Colección), this book includes treatments of milk (skins, dried foams), jellies, fruit papers, and macarons.
You can read the rest of the review at The Gastronomer's Bookshelf.
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