{"product_id":"this-is-not-a-recipe-book-hardcover","title":"This Is Not a Recipe Book - Hardcover","description":"\u003cp\u003eby \u003cb\u003eTal Spiegel\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMaking and assembling a dessert is a journey. It's a considered process, a visual \u003cbr\u003etranslation of culinary thoughts, and a transformation of an idea to a 2D plan and finally \u003cbr\u003ea 3D reality.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eMost of us own a collection of recipe books and some of them are very familiar to us, \u003cbr\u003epart of our kitchen staples even. But how do all the chefs come up with those recipes? \u003cbr\u003eWhat are their inspirations and how do they bring them to life?\u003c\/p\u003e\u003cp\u003e Chef Tal Spiegel book - \u003ci\u003eThis is not a recipe book\u003c\/i\u003e - takes you through creativity and \u003cbr\u003eculinary exploration, into a finalized creation. With over 15 years of experience in \u003cbr\u003edesign and patisserie, Spiegel will give you a glimpse into how his brain works, and how \u003cbr\u003esimple ideas are developed into concepts and creations.\u003cbr\u003e\u003ci\u003e\"I want to teach people not only how to make my creations, but mainly to inspire them to create their \u003cbr\u003eown by learning to develop their own creative process\"\u003c\/i\u003e - Tal Spiegel \u003cbr\u003eIn his works, Spiegel combines the design codes he acquired over the years and applies \u003cbr\u003ethem to the world of patisserie with an emphasis on colours, structure and composition.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches master classes around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate. Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design \u0026amp; patisserie. He moved to Paris to complete his patisserie studies and become a «pastry chef designer».\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 255\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 12.1 x 9.3 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2023\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47388517761202,"sku":"9789198656657","price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/127f60aded541af23ff432ec51d5f017.webp?v=1777922789","url":"https:\/\/box.dadyminds.org\/products\/this-is-not-a-recipe-book-hardcover","provider":"DADYMINDS BOX","version":"1.0","type":"link"}