“Senses in Sucrose”, Roberto Cortez’s first book

Design, art, experimental cuisine, and solid French training are intermingled in the Roberto Cortez’s creations. A creative drive that is also reflected in his first book, Senses in Sucrose: The Art of Emotions in Sweet Form.

A 200-page book made up of 12 chapters, each on a different complex emotion expressed through a unique dessert that he created for that expression. It is not a cookbook; It is rather an aesthetic experience where the chef does not detail recipes, but includes the ingredients for each concept and explains how he put the desserts together.

Cortez (so good #9 and next so good #17), who heads a dining group called CR8 where he is constantly working on new concepts and gastronomic experiences, looks to microfinance the launch of this interesting book aimed at all lovers of cuisine and art who have not had the opportunity to attend any of their dining events or gallery pop ups.