… What do all these specialties have in common? Well, they break, emitting a suggestive sound, a crunch that gives us clues of their delicate texture. This is the first meaning of the English word, “break”.
In a more figurative sense, “break” refers to that short period of time in which we relax, and in which we can perfectly take the opportunity to have a cup of tea or coffee with one of the more than 60 small sweet creations that the great teacher Eric Ortuño has gathered in this book.
This, which is undoubtedly the crunchiest book on the market, includes explanations, techniques, and recipes of the most classic and universal tea pastries and biscuits, such as the aforementioned sablés, cookies, wafers, macarons, amarettis, linzer, tiles, puff pastry … but also other proposals of his own creation, such as Sacher or Reus pastry, both winners of the Dulcypas Competition for the Best Tea Pastry in Spain.
In short, Ortuño offers us in his first book an exciting journey through the universe of tea and biscuits, but in a broader sense, even incorporating the concept of “petit four”. An essential book of the pastry of yesterday, today, and surely, of tomorrow.
Click here to order : https://www.booksforchefs.com/en/home/600-break-by-eric-ortuno.html