In this, her first book, María Villegas splendidly displays her knowledge of culinary art, her imagination, and her creativity. Her idea, "tells us in the Introduction of the book," is to achieve innovation, to present alternatives to the known, to what is routinely accepted by custom. The result is seventy uncommon dessert recipes, inspired by different cultures and made with the most diverse products, in the most exotic and daring combinations: apple and saffron, fennel and peach, cherries and roquefort. Step by step, never exceeding our culinary possibilities, the sequences to be followed for faithful reproduction are indicated here.The final presentation of each dessert, which reveals a taste for the sensuality of textures and fascination with shapes, is captured by the specialized lens of Matthew Leighton and constitutes a work of art in itself. This book is further proof that cooking in general, and pastry in particular, are fields for the ineffable craft of creation.