Those who think they know pralines should try those by Bernd Siefert and will discover that his pralines are extraordinary. They look like small gemstones of indulgence, are divine in taste, and leave you craving more. Marzipan is one of the most creative basic ingredients in pastry making. Bernd Siefert demonstrates step by step how small sculptures are created that adorn every cake, enhance the buffet, or are simply great for selling. Ice cream, behind this simple word lies a world of wonderful desserts with the most diverse ice cream creations. This second book in the series perfectly complements the first. Once again, his creations are masterful and indispensable for pastry chefs and patissiers. Albert Adrià, head pastry chef at El Bulli, Spain, says of the first book in the series: "Only Bernd Siefert can achieve something like this" – undoubtedly a gift for all.