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Author: Gourmet Garden Getaway
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Welcome to Jordi Roca's Sweet Creations, an incredible cookbook featuring 98 delectable desserts from one of the world's most celebrated pastry chefs. Whether you are a beginner baker or an experienced master baker, Jordi Roca's recipes are guaranteed to inspire and delight. Jordi Roca has come to be known as one of the greatest pastry chefs in the world. His incredible talent has been praised by major publications and celebrated with a myriad of awards and accolades. Through his cookbook, you are able to experience the same level of skill and creativity that defines Jordi Roca's career. The recipes inside Jordi Roca's Sweet Creations range from simple yet delicious treats to complex masterpieces. They feature a variety of ingredients, methods and techniques and exciting flavors, from classical almond and caramel to inventive combos like mascarpone and white chocolate. You will learn how to make perfect caramel cream puffs and classic tarts, as well as tantalizing ice creams, entremets, and mousses. In addition to the recipes, Jordi Roca also offers valuable tips and advice. He explains all the necessary techniques, from tempering to molding, explaining why each step is necessary and what should be taken into account when performing it. This detail ensures that even a novice cook will be successful in creating sweet treats inspired by Jordi Roca's masterpieces. Jordi Roca's Sweet Creations is the perfect reference for aspiring pastry chefs and home bakers alike. Not only does it offer beautiful dishes that will impress and delight your guests, but more importantly, they also teach you the fundamentals of pastry making, offering invaluable lessons from an expert. With your newfound skills, you will be able to explore new and exciting recipes and become a master of sweet creations.
Author: Gourmet Garden Getaway
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Welcome to Jordi Roca's Sweet Creations, an incredible cookbook featuring 98 delectable desserts from one of the world's most celebrated pastry chefs. Whether you are a beginner baker or an experienced master baker, Jordi Roca's recipes are guaranteed to inspire and delight. Jordi Roca has come to be known as one of the greatest pastry chefs in the world. His incredible talent has been praised by major publications and celebrated with a myriad of awards and accolades. Through his cookbook, you are able to experience the same level of skill and creativity that defines Jordi Roca's career. The recipes inside Jordi Roca's Sweet Creations range from simple yet delicious treats to complex masterpieces. They feature a variety of ingredients, methods and techniques and exciting flavors, from classical almond and caramel to inventive combos like mascarpone and white chocolate. You will learn how to make perfect caramel cream puffs and classic tarts, as well as tantalizing ice creams, entremets, and mousses. In addition to the recipes, Jordi Roca also offers valuable tips and advice. He explains all the necessary techniques, from tempering to molding, explaining why each step is necessary and what should be taken into account when performing it. This detail ensures that even a novice cook will be successful in creating sweet treats inspired by Jordi Roca's masterpieces. Jordi Roca's Sweet Creations is the perfect reference for aspiring pastry chefs and home bakers alike. Not only does it offer beautiful dishes that will impress and delight your guests, but more importantly, they also teach you the fundamentals of pastry making, offering invaluable lessons from an expert. With your newfound skills, you will be able to explore new and exciting recipes and become a master of sweet creations.
Author: Jordi Roca
Publisher: Peter Pauper Press, Inc.
ISBN: 1441321977
Category : Cooking
Languages : en
Pages : 455
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Book Description
Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons -- from Pineapple, Mango, and Passion Fruit Soup to Sweet Potato with Tangerine Granita. * Roca's creations exhibit a whirl of imagination, daring, and boldness, making him one of the top international influencers in the pastry scene. * He aims to give his diners a unique experience, by creating dishes intended to stimulate all the senses. * Includes a brief history of the Rocas' acclaimed family restaurant. * Pastry tips and techniques are also provided. Full-color photographs by Becky Lawton throughout.
Author: Jordi Roca
Publisher: Grub Street Cookery
ISBN: 1911667750
Category : Cooking
Languages : en
Pages : 351
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Book Description
El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the worlds most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordis search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate. With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream. A National Geographic documentary on Jordi Rocas research into the world of cocoa in Latin America is currently being filmed.
Author: Joan Roca
Publisher: Grub Street Cookery
ISBN: 9781910690291
Category : Cooking
Languages : en
Pages : 0
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Book Description
El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an 'outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in color throughout it gathers the thoughts of writer Josep Maria Fonalleras in 'A day at El Celler'. Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organized according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromaticism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humor.
Author: Katie Salen Tekinbas
Publisher: MIT Press
ISBN: 9780262240451
Category : Computers
Languages : en
Pages : 680
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Book Description
An impassioned look at games and game design that offers the most ambitious framework for understanding them to date. As pop culture, games are as important as film or television—but game design has yet to develop a theoretical framework or critical vocabulary. In Rules of Play Katie Salen and Eric Zimmerman present a much-needed primer for this emerging field. They offer a unified model for looking at all kinds of games, from board games and sports to computer and video games. As active participants in game culture, the authors have written Rules of Play as a catalyst for innovation, filled with new concepts, strategies, and methodologies for creating and understanding games. Building an aesthetics of interactive systems, Salen and Zimmerman define core concepts like "play," "design," and "interactivity." They look at games through a series of eighteen "game design schemas," or conceptual frameworks, including games as systems of emergence and information, as contexts for social play, as a storytelling medium, and as sites of cultural resistance. Written for game scholars, game developers, and interactive designers, Rules of Play is a textbook, reference book, and theoretical guide. It is the first comprehensive attempt to establish a solid theoretical framework for the emerging discipline of game design.
Author: Lennox Hastie
Publisher:
ISBN: 9781743797327
Category :
Languages : en
Pages : 256
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Book Description
Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools. In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see wood as an essential seasoning that can be varied according to how it interacts with different ingredients. Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases. Alongside his recipes, Lennox tells of his journey from Michelin-star restaurants in the UK, France and Spain to Victor Arguinzoniz's Asador Etxebarri in the Basque mountains and, ultimately, to Australia to open his own restaurant, Firedoor. The result, is an uncompromising historical, cultural and culinary account of what it means to cook with fire. In 2020, Lennox's story was featured on the critically acclaimed Netflix series Chef's Table, in season seven, BBQ. As well, he stars in David Chang's Ugly Delicious season two episode on steak. .
Author: Joey Dellino
Publisher: Peter Pauper Press, Inc.
ISBN: 1441312404
Category : Cooking
Languages : en
Pages : 198
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Book Description
Cake pops are popping up all over the place! Delicious and decorative delectables, cake pops sweeten any event, from baby showers and children's birthday parties to elegant weddings and celebrations. Now you can learn how to make your own adorable cake pops in Pop.O.Licious Cake Pops! Discover more than 40 cake pop designs, including holiday, baby, birthday, all-occasion, and gourmet. Full-color photographs and clear, step-by-step instructions. Includes general baking and decorating tips and tricks, too. Part of our Little Pink Book Series. Author Joey Dellino is creator of the popular blog Every Day Should Pop! (www.365cakepops.com), which features a multitude of original cake pop creations. Her clever and whimsical designs have gained national attention, including an appearance on The Martha Stewart Show.
Author: Editions Larousse
Publisher: Hachette UK
ISBN: 0600636992
Category : Cooking
Languages : en
Pages : 1066
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Book Description
Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.
Author: Cheryl Wakerhauser
Publisher: Page Street Publishing
ISBN: 1624144381
Category : Cooking
Languages : en
Pages : 210
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Book Description
Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
Author: Jim Lahey
Publisher: W. W. Norton & Company
ISBN: 0393247295
Category : Cooking
Languages : en
Pages : 493
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Book Description
From the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome. Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”
