With this second book, the great master Paco Torreblanca falls squarely in the world of restaurants, but without abandoning the basic principles of the bakery. A work full of new techniques and above all great ideas of enormous creative value even simple realization. New crisp, milk and dry meringues, caviar candis and sugar, new applications of brioche and financier, handkerchiefs and crystals vegetables, sweet and savory chocolate with olive oil, new tea biscuits, fried pastries, amazing new textures. In short, a book made ​​from premium food product knowledge and from the highest professional honesty.