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Everything posted by MPatissier

  1. I have it. It is definately a representation of newer Euro or Spanish dessert cuisine. It is not, however a book laden with "molecular gastronomy." It is mostly simple desserts with many components of varying textures. They are of the "deconstructed" type, if you will. I find though, that the formulas are either altered for simplicity, or just not properly balanced for texture. Several mousses are ganaches or fruit purees with whipped cream folded in. This is where texture suffers for most attempts, i.e. sans eggs for emulsification. There are some good ideas/formulas, especially at $58 from JB Prince. I snatched it when I found them selling it for that price, since as previously posted, other sources are twice that much. Mitch
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