Room for Dessert by Will Goldfarb (English) Hardcover Book

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Room for Dessert

by Will Goldfarb, Martin Westlake, Albert Adrià

The definitive guide to perfect pastry from the acclaimed former elBulli pastry chef and his destination restaurant in Bali

FORMAT Hardcover LANGUAGE English CONDITION Brand New

Publisher Description

Will Goldfarb showcases a menu of desserts and fine pastry work at Room 4 Dessert in Ubud, Bali, with an approach inspired by his stunning surroundings and ingredients. In this, his first book, Goldfarb lifts the curtain on his creativity, revealing the simple processes that form the basis of his stand-out desserts., exploring taste, texture, and ingredients. Home cooks will master perfect pastry, silky smooth mousses, and rich ice creams, before entering 'The Lab', where Goldfarb will explain how he turns these basics into his stunning masterpieces.

Author Biography

Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adria, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from Port Washington, New York, Goldfarb trained at Le Cordon Bleu before working at elBulli. He originally opened Room 4 Dessert in New York, then relocated the restaurant to Bali - and is expanding internationally.

Review

As seen on Netflix series Chef's Table: Pastry."We first met in 1999 at El Bulli. His prodigious intellectual powers were already evident - so, have been waiting almost twenty years for this book. I cannot tell you which I enjoyed more his recipes or his prose - one part Lorca's "Theory and Play of Duende", one Orwell's "Down and Out", and one part "Tractatus Logico-Philosophicus" - I read it cover-to-cover in a single session."—Craig Shelton, James Beard award-winning chef"Explore the world of standout desserts in Room for Dessert from acclaimed elBulli trained pastry chef Will Goldfarb through his destination dessert restaurant and cocktail bar, Room4Dessert in Bali. With a foreword penned by Ferran Adriá, you can expect the cookbook to feature sophisticated and challenging recipes and techniques."—Epicure Asia"An avant garde meditation on sugar... Goldfarb might be the Thom Yorke of pastry, a philosophical surrealist who dabbles in sweets... It's because of the... wonder, the soft imagery, the jokes, the humanity, even the debossed gold satin cover, that I couldn't love [this book] more."—Eater"There are not enough books with a pastry focus in general but there is nothing like what Chef Will has put together here on the entire planet. The culinary world has been watching and following what he has been doing for years and finally they can hold a piece of his incredible work in their own hands. The way that he presents his creativity and the stories of inspiration are truly a masterpiece.—Bradley Kilgore, Kilgore Culinary, Chef/CEO"Lent is over: time for perfect puddings... Is anything more gloriously indulgent than a restaurant dedicate to desserts and cocktails? Pastry chef Will Goldfarb's Room4Dessert in Bali is the stuff of legend: puddings that are elaborate flights of fancy with unique harmonies of texture and flavour. His first book invites you into his creative process and wide range of influences... His dishes are essays on pudding perfection. But can we actually try this at home? If you dare, there is a section with step-by-step photography and instructions. Or book a flight to Bali."—The Lady"Provides an insight into Goldfarb's unique creative process... You will never have a read a cookbook like it."—Chef"A retrospective of a master's work."—Departures Online"[A] gastronomic memoir... Allows fans to dig in deeper with each of his famously eccentric offerings."—Entertainment Tonight Online"[Goldfarb] is a dessert physicist [and] his new cookbook is a dissertation on sugar."—Tasting Table"Recipe books are ten a penny these days. What makes Will Goldfarb's contribution [stand] out is his sheer, unadulterated love for the most decadent desserts imaginable, created with no shortcuts or dilution of his dexterous technique. An unashamedly passionate pastry chef, Room for Dessert tells his story... We guarantee that it'll make the most stylish addition to your living room."—TheJackalMagazine.com"Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings... Lifts the curtain on his creativity... Home cooks can master basic recipes with the aid of stp-by-step photography."—Independent I"[A] near stream-of-consciousness tour of his avant-garde creations."—Library Journal Online

Long Description

Will Goldfarb showcases a menu of desserts and fine pastry work at Room 4 Dessert in Ubud, Bali, with an approach inspired by his stunning surroundings and ingredients. In this, his first book, Goldfarb lifts the curtain on his creativity, revealing the simple processes that form the basis of his stand-out desserts., exploring taste, texture, and ingredients. Home cooks will master perfect pastry, silky smooth mousses, and rich ice creams, before entering 'The Lab', where Goldfarb will explain how he turns thesebasics into his stunning masterpieces.

Review Text

As seen on Netflix series Chef's Table: Pastry. "We first met in 1999 at El Bulli. His prodigious intellectual powers were already evident - so, have been waiting almost twenty years for this book. I cannot tell you which I enjoyed more his recipes or his prose - one part Lorca's "Theory and Play of Duende", one Orwell's "Down and Out", and one part "Tractatus Logico-Philosophicus" - I read it cover-to-cover in a single session."--Craig Shelton, James Beard award-winning chef "Explore the world of standout desserts in Room for Dessertfrom acclaimed elBulli trained pastry chef Will Goldfarb through his destination dessert restaurant and cocktail bar, Room4Dessert in Bali. With a foreword penned by Ferran Adri

Review Quote

As seen on Netflix series Chef's Table: Pastry . "We first met in 1999 at El Bulli. His prodigious intellectual powers were already evident - so, have been waiting almost twenty years for this book. I cannot tell you which I enjoyed more his recipes or his prose - one part Lorca's "Theory and Play of Duende", one Orwell's "Down and Out", and one part "Tractatus Logico-Philosophicus" - I read it cover-to-cover in a single session."-- Craig Shelton, James Beard award-winning chef "Explore the world of standout desserts in Room for Dessert from acclaimed elBulli trained pastry chef Will Goldfarb through his destination dessert restaurant and cocktail bar, Room4Dessert in Bali. With a foreword penned by Ferran Adri

Details ISBN0714876402 Author Albert Adrià Pages 272 Publisher Phaidon Press Ltd Year 2018 ISBN-10 0714876402 ISBN-13 9780714876405 Format Hardcover Imprint Phaidon Press Ltd Place of Publication London Country of Publication United Kingdom DEWEY 641.509 Media Book Language English UK Release Date 2018-04-06 Publication Date 2018-04-06 AU Release Date 2018-04-06 NZ Release Date 2018-04-06 Audience General

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TheNile_Item_ID:139581083;
  • Condition: Brand new
  • ISBN-13: 9780714876405
  • Publication Year: 2018
  • Format: Hardcover
  • Language: English
  • Book Title: Room for Dessert
  • Item Height: 290mm
  • Author: Will Goldfarb
  • Publisher: Phaidon Press Ltd, Albert Adria
  • Genre: Cookbooks
  • Topic: Desserts
  • Item Width: 214mm
  • Number of Pages: 272 Pages

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