Desserts unplugged

Kay Baumgardt

  • 50 desserts de luxe from the »Pastry Chef of the Year 2020«
  • Sweetening without refined sugar
  • Recipes, product details, and reports
Deutscher Kochbuchpreis 2021
ISBN: 978-3-03902-139-0
Cover: Hardcover
Extent: 240 pages
Weight: 1156 g
Format: 19.5 cm x 26 cm
68 colour photos, 19 b/w photos, ribbon; word count: 35,038
Right sold: All rights available
39,00 EUR

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Preparing desserts like a top-notch pastry chef: Kay Baumgardt uncovers the secret recipes of 50 masterpieces. They can be prepared in a regular kitchen with no need for complicated machines or technology. Desserts unplugged. The renowned pastry chef explains how he uses his favourite ingredients, be it strawberries or chocolate, buckwheat or stalk celery, to devise unique creations. These include classics such as cheesecake but also surprising novelties like bacon ice cream with chocolate crumble and field salad cream. Herb oils also play an important role: Baumgardt loves the complexity achieved with the help of bitter and floral aromas. That is why he dedicates a separate chapter to this topic, just as he does to the topics of fermentation and natural methods of sweetening. This book will turn you into a true dessert expert.Kay Baumgardt: GaultMillau »Pastry Chef of the Year 2020«, pastry chef for the restaurant Incantare, awarded with two Michelin stars, at the »Gasthaus zur Fernsicht« in Heiden where he combines traditional craftsmanship with innovative techniques.Photos: Adrian Ehrbar