Room for dessert

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 standout 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.- Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from Port Washington, New York, Goldfarb trained at Le Cordon Bleu before working at elBulli. After having opened Room 4 Dessert in New York, he then relocated the restaurant to Bali - and is expanding internationally.Key Selling Points - The first book to spotlight a true innovator whose creations combine new tastes and techniques in exciting, one-of-a-kind ways that have put him on the culinary map - and have made his restaurant one of the hottest dessert destinations on the globe - Examines his dessert pantry from a locavore perspective - provenance, taste profiles, new approaches, and much more - that reflects Goldfarb's experience on three continents - 'The Lab' explores how and why certain tastes and textures work together, and examines the importance of creating a balance, from salty to sour, sweet to bitter, and so on - For home cooks as well as for those looking for challenging recipes and creative inspiration