Room for Dessert Hardcover – 6 April 2018

fantastic blend of gonzo journalism, biography and recipe book. However only someone with advance culinary knowledge will be able to make their way through this chefs porn to actually create these dishes. Inspirational and cutting edge

Beautiful book with gold satin finish cover. A pleasure to read. Not just a recipe book.

Perfect present for my chef at home 😀

As a pastry chef I think the book is just OK But I do like the author

I'm a Chef and I work in a pastry section and this book inspired me.

Bought as a present for my boyfriend who is a chief. He loved it.

another one to peruse great pastry book

The author is undisputedly a talented pastry chef, and the dessert creations in this book look incredible. Unfortunately the accompanying words are amongst the most pretentious tosh ever committed to a page. Where there should be descriptions of each dessert there are instead faux-poetic ramblings one can only assume the author thinks to be profound. If you wish to know what each dessert is actually like you have to study the exhaustive list of ingredients and processes that follows it and try to deduce things from that.You'll likely never recreate the dishes in here (unless you have access to a Michelin starred kitchen and the skills to match). You may find some inspiration amongst the pages, but you'll have to sift through an awful lot of tepid drivel to find it.

OK, go ahead and watch the Chef's Table episode on Netflix, that only tells you part of the story. This book is a master work of beautiful desserts. Will Goldfarb, obviously, is a master at this. What might surprise you is that Will Goldfarb is also a great writer. Every beautiful set of assembly instructions ( I'll resist saying "recipe", it just seems too simplistic ), is accompanied by a wonderful. personal story by Will Goldfarb. The stories alone makes this book well worth the money. If you know the whole story about Will Goldfarb, then you are going to be inspired. I, especially enjoyed the last section called "The Lab". That has a personal significance for me. I have been a software engineer for 20 years and am now transitioning into the food arena but primarily in the science of flavor, an area that has fascinated me for years and I'm undertaking a project to create a database of flavors. This book is not about the desserts but it's about the inspiring life of a great man. A man who gets knocked down and managed to get up numerous times and moved past his ego to become a true giant. When I have my doubts, I just remind myself of his story.

Muy buen producto

Ottimo acquisto.consigliato agli esperti del settore

The book is nice. But the author need to elaborate the methods part in much detail. This book need much more work on it.

Incredible as his own work, a persistent , intelligent and wonderful "patissier", gave us a new mood to see desserts, to eat them and to think about them. No rules than his own concept, he shows us a new way , without limits, very serious work. It must be in every biblotheque for people whose love desserts.