Confectionery concentrated in 256 pages in an exquisite book.
Josep Maria Rodriguez He develops the lines of his first editorial volume, collecting the history of his newly created brand. Sweetology.
The world pastry champion takes us into a creative universe to introduce the reader to the art of baking, through the development of formulas, techniques and initiation processes to such a sweet trade.
Inside the large-format book there is a informative idea of the art and craft of pastry.
Globalization and the desire to elevate national creation to the last corner of the planet are part of the ideology of the book that is based on the great capacity for abstraction presented by the recipes of avant-garde chefs and pastry chefs.
His creations and those of his professional colleagues elevate the content to a masterpiece, where as a sign of tribute to them, the ideas of culinary artists are presented such as:
- Eneko Atxa (azurmendi)
- David Muñoz (Diverxo)
- Paco Pérez (Casas Particulares Miramar, Havana)
- Francis Paniego (The Portal of the Echaurren)
- Angel León (Aponiente)
- Josean Alija (Nerua)
- Albert Adrià (Tickets)
- Jordi Roca (El Celler de Can Roca)
A unique collection of 8 different ways to interpret the sweet with the different techniques and inspirations of the respective masters in which they are inspired.
Cakes of all kinds, traditional cakes, Sacher, Black Forest, … and now, like the seasons of the year, Winter, Autumn, Summer and Spring they are waiting for us inside.
Tatines renewed and fruit mixes from passion, lime or cherry a the Orange more acidic. Vanilla, floral or simply traditional touches like the nougat.
All a sea of sensations compiled in the reality of 8 masters exalted for their work and classified and grouped in their creations through the pages of this story of the Pastisseria Barcelonesa.
Sweetology, tears in black and white with the drops of the sweetest honey to be able to create ourselves true works of art at the service of the best kitchens in this country.
A true gift from Josep Maria Rodriguez to the art of Pastry.
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