![]() ![]() This original work explains the keys to understanding how Quique Dacosta has taken rice-based cuisine to the highest levels of gastronomic refinement. ARROCES CONTEMPORÁNEOS Quique Dacosta Spanish 312 Pages 20x24 cm Softcover Words Publication Date th Edition 2016 Retail Price: 48,30 The book presents a different look at rice, one whose approach is radically different from anything published before more modern, more comprehensive, more technical, more meticulous. The book is structured so as to allow readers to enter into the creative universe of Josep Maria Rodríguez, and to become initiated into pastry making through the development of the techniques, formulas and processes that are the base of the profession. ![]() Pastries, either individual or in a glass, and adaptations of classic creations, cakes and shortbreads, comprise the corpus of this book, which transcends the idea of a simple collection of recipes. Josep Maria Rodríguez, the World Pastry Champion, has brought together his philosophy and his very personal creative style in his first book. SWEETOLOGY Josep Mª Rodríguez Words Publication Date rd Edition Winter 2017 Retail Price: 48,30 Sweetology is the anthology of pastry making. More than 100 step by step recipes make Anarkia a reflection of what happens in the pastry kitchen of El Celler de Can Roca (World s Best Restaurant in 20), a free-style restaurant with a cuisine that strives to embody the freedom found at the creative cutting edge, but without turning its back on culinary history. Anarkia contains a comprehensive set of the fundamental pastrymaking techniques and ingredients in sweet cuisine. The unrivalled genius of the youngest Roca brother will amaze you with creations inspired by gastronomic fantasy. The 560 pages of this essential book are also a journey through the most extravagant and creative desserts of recent times. 3 ANARKIA Jordi Roca 560 pages Hard cover words Publication Date 2016 Retail Price: 109,25 German rights sold out! Best Chef and Best Pastry Book Gourmand Awards This book is a compendium of desserts by Jordi Roca, proclaimed the World s Best Pastry Chef in This large format book includes techniques and pastry preparations which feature among the dishes from Joan Roca s kitchen. ![]()
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