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Recommended by

Francisco Migoya

Head Chef at The Cooking Lab

One of the first influences on my view of pastry. Everything seemed completely new to me, because in a way it was. Very few chefs and for this matter, books, have that effect.

Darren Purchese

Chef and owner, Burch & Purchese Sweet Studio

The master and his first publication, Spanish only but I know every word.

Paul Liebrandt

Chef

Christophe Adam

Chef