Will Goldfarb showcases a menu of desserts and fine pastry work at Room 4 Dessert in Ubud, Bali, with an approach inspired by his stunning surroundings and ingredients. In this, his first book, Goldfarb lifts the curtain on his creativity, revealing the simple processes that form the basis of his stand-out desserts., exploring taste, texture, and ingredients. Home cooks will master perfect pastry, silky smooth mousses, and rich ice creams, before entering 'The Lab', where Goldfarb will explain how he turns these basics into his stunning masterpieces.
Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adria, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from Port Washington, New York, Goldfarb trained at Le Cordon Bleu before working at elBulli. He originally opened Room 4 Dessert in New York, then relocated the restaurant to Bali - and is expanding internationally.