Desserts

Julien Duvernay is regarded as one of the best pastry chefs in Switzerland. At Tanja Grandits’ Restaurant Stucki in Basel, he makes waves with extraordinary creations and “amazes everyone,” as the restaurant guide GaultMillau writes. In this book, the dessert artist shows for the first time in detail and comprehensibly how his desserts are prepared and presented. In nine chapters – covering topics such as citrus, caramel, tea, vegetables, grains, flowers, oil, herbs, and pepper – irresistible sweet temptations are created from unusual combinations. Includes a glossary of products and techniques.

ISBN: 978-3-03800-905-4

Pages: 240

Exclusively available in German.