Desserts

Julien Duvernay is considered one of the best pastry chefs in Switzerland. At Tanja Grandits' restaurant Stucki in Basel, he delights with extraordinary creations and "stuns everyone," as noted by the restaurant guide GaultMillau. In this book, Duvernay presents for the first time in detail and in an understandable way how his desserts are prepared and plated, ensuring that they can be successfully made at home. In nine chapters covering topics such as citrus fruits, tea, grains, caramel, pepper, vegetables, flowers/blooms, herbs, and oil, unusual combinations create sweet temptations. Among the approximately 70 recipes, there are also colorful lollipops, special jams, spreads, and cakes. The book includes a glossary of products and techniques.