"We first met in 1999 at El Bulli. His prodigious intellectual powers were already evident - so, have been waiting almost twenty years for this book. I cannot tell you which I enjoyed more his recipes or his prose - one part Lorca's "Theory and Play of Duende", one Orwell's "Down and Out", and one part "Tractatus Logico-Philosophicus" - I read it cover-to-cover in a single session."-Craig Shelton, James Beard award-winning chef
"Explore the world of standout desserts in Room for Dessert from acclaimed elBulli trained pastry chef Will Goldfarb through his destination dessert restaurant and cocktail bar, Room4Dessert in Bali. With a foreword penned by Ferran Adriá, you can expect the cookbook to feature sophisticated and challenging recipes and techniques."-Epicure Asia
"An avant garde meditation on sugar... Goldfarb might be the Thom Yorke of pastry, a philosophical surrealist who dabbles in sweets... It's because of the... wonder, the soft imagery, the jokes, the humanity, even the debossed gold satin cover, that I couldn't love [this book] more."-Eater
"There are not enough books with a pastry focus in general but there is nothing like what Chef Will has put together here on the entire planet. The culinary world has been watching and following what he has been doing for years and finally they can hold a piece of his incredible work in their own hands. The way that he presents his creativity and the stories of inspiration are truly a masterpiece.-Bradley Kilgore, Kilgore Culinary, Chef/CEO
"Lent is over: time for perfect puddings... Is anything more gloriously indulgent than a restaurant dedicate to desserts and cocktails? Pastry chef Will Goldfarb's Room4Dessert in Bali is the stuff of legend: puddings that are elaborate flights of fancy with unique harmonies of texture and flavour. His first book invites you into his creative process and wide range of influences... His dishes are essays on pudding perfection. But can we actually try this at home? If you dare, there is a section with step-by-step photography and instructions. Or book a flight to Bali."-The Lady
"Provides an insight into Goldfarb's unique creative process... You will never have a read a cookbook like it."-Chef
"A retrospective of a master's work."-Departures Online
"[A] gastronomic memoir... Allows fans to dig in deeper with each of his famously eccentric offerings."-Entertainment Tonight Online
"[Goldfarb] is a dessert physicist [and] his new cookbook is a dissertation on sugar."-Tasting Table
"Recipe books are ten a penny these days. What makes Will Goldfarb's contribution [stand] out is his sheer, unadulterated love for the most decadent desserts imaginable, created with no shortcuts or dilution of his dexterous technique. An unashamedly passionate pastry chef, Room for Dessert tells his story... We guarantee that it'll make the most stylish addition to your living room."-TheJackalMagazine.com
"Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings... Lifts the curtain on his creativity... Home cooks can master basic recipes with the aid of stp-by-step photography."-Independent I
"[A] near stream-of-consciousness tour of his avant-garde creations."-Library Journal Online
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 New York State, Goldfarb trained at Le Cordon Bleu before working at elBulli. He originally opened Room4Dessert in New York, then relocated the restaurant to Bali, Ubud.
