This website uses its own and third-party cookies to offer you a better experience and service.

By browsing or using our services you accept our use of cookies. For more information, see the Terms & Conditions and the Privacy policy.

ACCEPT
Siguiente
Anterior

Sweetology (ENG/ESP)

by Josep Maria Rodríguez, the anthology of patisserie.

.

Sweetology (ENG/ESP)

by Josep Maria Rodríguez, the anthology of patisserie.

Sweetology is the anthology of pastrymaking. From Josep Maria Rodríguez’s La Pastisseria. The world champion in this gastronomic discipline has brought together his philosophy and his very personal creative style in his first book, published by Montagud Editores. The book, published as a Spanish-English bilingual edition, captures the guiding principles that define the brand created and developed by this Barcelona pastry chef in the two shops he runs in the Catalan capital. 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. Because Sweetology features a discourse and reasoning that goes beyond the practical. 

The book is structured so as to allow readers to enter into the creative universe of Josep Maria Rodríguez, and to become initiated into pastrymaking through the development of the techniques, formulas and processes that are the base of the profession. The release of Sweetology is driven by the talent of a professional who has been chosen to lead the long-awaited revolution in Spanish pastrymaking with a view to its international projection, reinforced by the strength of a gastronomy that is represented by cutting-edge chefs. And as a tribute to and display of the potential pastrymaking has in sweet cuisine, Josep Rodríguez's first book interprets the culinary ideologies of Eneko Atxa (Azurmendi), David Muñoz (Diverxo), Paco Pérez (Miramar), Francis Paniego (El Portal del Echaurren), Ángel León (Aponiente), Josean Alija (Nerua), Albert Adrià (Tickets) and Jordi Roca (El Celler de Can Roca). It is a mutually praiseworthy series in which this pastry chef has designed a pastry composition inspired in each respective chef. A unique collection of 8 pastries with a flavour and presentation that are the result of 8 very personal ways of interpreting the ultra-contemporary through pastry.

PASTELS - CLASSICS REVISITED

  • Black Forest
  • Sacher
  • Massini
  • Tatin 


CHOCOLATE

  • Compass Rose 
  • Safari
  • Yum Yum
  • I Love Xoco
  • Yellow Rose
  • Winter


CREATIVES

  • Spring
  • Summer
  • Autumn
  • Rothko
  • Come-Coco
  • Strawberries with cream


INDIVIDUAL - CLASSICS RENEWED

  • Tatin
  • 100% Hazel
  • Cherry
  • Pure chocolate
  • Vanilla - Citrus Lemon
  • Mojito
  • Orange
  • Passionfruit-strawberry


INDIVIDUAL CREATIVE 

  • Honey
  • Pinon
  • Breakfast
  • Floral


SWEETOLOGY

  • Eneko Atxa
  • David Muñoz
  • Paco Pérez
  • Francis Paniego
  • Ángel León
  • Josean Alija
  • Albert Adrià
  • Jordi Roca


CAKES

  • Chocolate
  • Orange
  • Banana
  • Candy
  • Raspberry


RENEWED TRADITION

  • Broken heart
  • Mona Easter
  • King cake
  • Coca San Juan
  • Cappuccino croissant
  • Yule log
  • Nougat La Pastisseria


CUPS

  • Mandarina express
  • Bellini
  • Candy Passion
  • Red fruits
  • Piña colada


SABLÉS

  • Lemon glazed
  • Green
  • Black
  • Yellow (passion and mango)
  • Red (red berries)


DESSERT DISH

  • Tears
  • Black and white
  • Elephant
  • Diary cloud


FORMULA INDEX

  • Syrups
  • Biscuits
  • Candies
  • Toppings
  • Jams
  • Creams
  • Creamy
  • Crunchy
  • Ganaches
  • Jellies
  • Glazes
  • Fermented doughs
  • Mousses
  • Fruit pastes
  • Paints
  • Pralines
  • Sablés
  • Streuzels

Montagud Publisher

Binding: Hardcover

Number of pages: 256

No documents for download

Ref.:
SEE PRICE
On click on SEE PRICE, you will be redirected to our ecommerce.
RELATED PRODUCTS

Disfrutar V.1 2014-17 (ENG)

Noor (ENG/ESP)

Muina (ENG/ESP)