The NEXT DESSERT — For a Better Tomorrow The pastry world is evolving fast. This book captures what “next” looks like in real kitchens: smarter ingredient choices, streamlined production, and desserts designed for modern customers — without sacrificing creativity or pleasure. The points of this book (why it’s worth owning): Sustainability you can actually execute: learn approaches like upcycled desserts that turn food waste into standout ingredients. Health-conscious reformulation, without compromise: techniques to reduce fat while keeping creamy textures and lower sugar using natural alternatives (with a focus on flavour). Modern menu demand covered: includes dairy-free / vegan directions and ideas built for today’s customers and product lines. Efficiency + profitability: ideas for energy-saving methods, cost-effective formulas, and base recipes that unlock multiple variations — great for production planning. Professional relevance: contributed by world-renowned chefs and dozens of Korea’s leading pastry specialists, unified around the theme of “Tomorrow.” What you’ll learn inside Expect a practical, trend-aware toolkit: reformulation strategies (fat/sugar), plant-based builds, upcycling concepts, and production-minded frameworks — paired with 62 forward-thinking recipes designed to spark new signatures and smarter workflows. • Language: English & Korean• 512 pages• Published in 2025
