Paco Torreblanca's book is an undertaking. Brace yourself to be blown away by some of his techniques. When I was reading about how he gets a liquid filling of pear brandy inside a chocolate mousse, I couldn't help but think "how does someone develop this technique?" Luckily, you don't have to - he's already figured it out, so you can just follow the instructions. As you might guess, this book is a little more advanced than some other pastry books, but if you take your time and follow the procedures, they are pretty straightforward. His style is modern, yet classy, and absolutely polished (some of the sponge cakes are cut on a meat slicer). Your eyes will pop out of your head when you get to the section on showpieces, so put some goggles on for heaven's sake. Definitely a must have book for pastry cooks looking to move up a level -
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