Sweet Cuisine is a manual that intends to go beyond the format of professional recipe books to present a complete and detailed vision of the best in pâtisserie. Each formula embodies a masterly lesson on pâtisserie, with step-by-step instructions given by exceptional professionals in the field. Ten masters, recognized both in Spain and internationally, prestigious artisans elevating the art of sweet to the highest level: Frédéric Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin and Abraham Balaguer united under one canopy of authors, offering dishes that reveal their unremitting creativity in the sweetest corner of cuisine. With almost 80 recipes and more than 260 formulas, they have come together in this project to demonstrate a distinct style through their innovative techniques and refined formulas, some of which have already appeared in the professional review “La Confitería Española” (The Spanish Confectioner) and revised for this occasion; others are brand new, published for the first time in this book.