Making and assembling a dessert is a journey. It’s a considered process, a visual
translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally
a 3D reality.Most of us own a collection of recipe books and some of them are very familiar to us,
part of our kitchen staples even. But how do all the chefs come up with those recipes?
What are their inspirations and how do they bring them to life?
Chef Tal Spiegel book – This is not a recipe book – takes you through creativity and
culinary exploration, into a finalized creation. With over 15 years of experience in
design and patisserie, Spiegel will give you a glimpse into how his brain works, and how
simple ideas are developed into concepts and creations.
“I want to teach people not only how to make my creations, but mainly to inspire them to create their
own by learning to develop their own creative process” – Tal Spiegel
In his works, Spiegel combines the design codes he acquired over the years and applies
them to the world of patisserie with an emphasis on colours, structure and composition.
