In the 320 pages, the author expresses the art and confectionery technique that distinguish him as a 360-degree pastry chef, capable of tackling daily production, in love with chocolate and sugar, but also skilled in plated desserts, confectionery specialties and various other variations of the sweet. Not only a collection of 120 main recipes for a total of 250 formulations, but especially an illustrated manual to learn or deepen the various aspects of the profession, with a simple but precise language. The book presents cakes, slices, creamy tarts, travel desserts, fruit and chocolate jams, fruit jellies and pastes, glasses, infusions, bars, chocolates, spreads and plated desserts.

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