Chef Gene Gonzalez, founder and president of Café Ysabel, Inc. and the Center for Asian Culinary Studies, releases two books on pastries and desserts Modern Philippine Confections and Breads, Cakes, Pastries, and More.
Featuring recipes to timeless, well-loved sweets from marshmallows, macarons, to truffles and more, Modern Philippine Confections is a must-have cookbook for chefs, professional or aspiring, and sweet-toothed foodies, too.
“This book represents a seminal piece of work from Gene, the Godfather of Filipino Cuisine and whose books are the recipient of two World Gourmand Awards. It is the culmination of his research, of his trial and errors, and his personal dedication to utilizing the country’s unique ingredients in order to broaden the appeal of and to reinvigorate the concept of Filipino confections,” says Bobby Chinn, TV host, chef, and restaurateur.
Breads, Cakes, Pastries, and More features baking recipes originally culled by cerealist and food technologist Efren G. Bunquin in his book The Golden Treasury of Baking and Candymaking. Kitchen-tested by the Center for Asian Culinary Studies and with annotations and recommendations from Chef Gene Gonzalez.
Recipes in this book include popular local breads such as Pan de Sal, Mamon Especial, and Ensaimada; Chinese snacks such as Hopia, Bitso-Bitso, and Pilipit; European breads such as Pizza Italiana, Danish Croissant, and L’Gateau Sans Rival; and many more.