Chef Albert discusses his philosophy on differentiation in shapes
of end products. He does not always work with exact shapes,
yet recognizes the need to respect a plated dessert¡¦s structure
and proportion. The development of new techniques such as
¡§microwave sponge cake¡¨ is another by-product of Chef Adria¡¦s
free thinking pastry mind. This book will challenge your thoughts
and offer you new creative avenues.
