Break! Tea Pastry and Biscuits by Eric Ortuño
Professional pastry and chocolate books — curated for working chefs.
Made in Spain 🇪🇸
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About this book
Technique you can take straight to the bench.
Break! is Eric Ortuño's book on tea pastries and biscuits: more than 60 traditional and modern pieces that travel from sablés to baklava, speculoos and crispy textures.
What's inside
- Classic recipes alongside new techniques, including 3D printing
- Ortuño's award-winning Sacher and Reus pastries
- A structured look at the biscuit as a category, with depth and breadth
- 288 pages, bilingual English / Spanish
Eric Ortuño teaches pastry at Hofmann in Barcelona.
Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada. Find more in our pastry and chocolate books and the Vilbo — Books for Chefs range.
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