Room for Dessert SKU: L1931 - jbprince.com · his first book, with a foreword by Albert Adrià,...
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Winter/Spring 2018 phaidon.com The definitive guide to perfect pastry from the former elBulli apprentice and his destination restaurant in Bali Room for Dessert Will Goldfarb Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adrià, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces. - Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from New York State, Goldfarb trained at Le Cordon Bleu before working at elBulli. He originally opened Room4Dessert in New York, then relocated the restaurant to Bali, Ubud. 290 × 214 mm 8 ⅜ × 11 ⅜ inches 272 pp 100 col illus. Hardback 978 0 7148 7640 5 Published April 2018 SKU: L1931
Transcript of Room for Dessert SKU: L1931 - jbprince.com · his first book, with a foreword by Albert Adrià,...
Winter/Spring 2018 phaidon.com
The definitive guide to perfect pastry from the former elBulli apprentice and his destination restaurant in Bali
Room for DessertWill Goldfarb
Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adrià, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.-Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from New York State, Goldfarb trained at Le Cordon Bleu before working at elBulli. He originally opened Room4Dessert in New York, then relocated the restaurant to Bali, Ubud.
290 × 214 mm 8 ⅜ × 11 ⅜ inches 272 pp 100 col illus.
Hardback 978 0 7148 7640 5
Published April 2018
ISBN 9780714876405
9 7 8 0 7 1 4 8 7 6 4 0 5
SKU: L1931
Also available:
15Food & Cooking
‘Some of the most experimental, delectable dishes in the world.’ — Wall Street Journal
‘He manipulates desserts the way Magneto does metal.’ — New York Times
‘Pastry genius.’ — foodrepublic.com
‘Dubbed the “Prince of Pastry” by the New York culinary elite.’ — Financial Times
‘As someone who believes a meal cannot end without dessert, I was in food heaven.’— onceinalifetimejourney.com
‘Star New York pastry chef Will Goldfarb upped sticks for Bali in 2009, and his Room 4 Dessert sweets and cocktail bar serves up magical, textured confections, both individually and as part of a nine-course dessert degustation menu.’ — CNN.com
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