Ideas and Recipes Between Cuisine and Pastry (EN/ES)

Description

A personal look at the popularity of a pizza, a focaccia or a brioche, through the use if Mediterranean savory ingredients. Original, intense, and varied results.

Only nonconformists seek new paths. It is not about questioning anything, but it is about adding, contributing and growing. The Pastry School of Barcelona has been, continues to be and will be that, a pastry school, and possibly one of the best internationally. But while being a school of pastry, for some years it has been more, much more. It is an education center open to any culinary manifestation. And a clear example of this spirit is the very author of this book, a cuisine chef and passionate for pastry, jams, bakery, viennoiserie…

All these sweet and savory disciplines converge in Jose Romero. He assimilates what most interests him and he goes down a new path between cuisine and pastry. There are many names which we might call this segment of culinary creativity. They are tapas, snacks, savory pastry pieces, catering… Maybe its a bit of all of that, and thats exactly what Romero, in collaboration with the director of the School, Olivier Fernndez, has expressed in this book.

Octopus, focaccia, egg and sardine; foie, pizza, risotto and watermelon; a mango mayonnaise, an onion brioche, bacon puff pastry and beet gazpacho; and some parmesan fritters; and fried plantain lollipops; and marinated tuna with…

Simple and creative ideas and recipes that taste like Barcelona and the Mediterranean, and a bit like Mexico and Panama; proposals that depart from the conventional without losing it.

Language: English & Spanish
Author(s): Jose Romero with the collaboration ofOlivier Fernndez

Contents:

Marinated tuna with mango mayonnaise
Focaccia
Sardines
Egg cream with truffle vinaigrette and Pont Neuf batonnets
3-tempo octopus
Potato cylinder with potato espuma and Himalayan black salt
Fried octopus with red devil sauce
Pastina risotto with radicchio and Parmesan
Parmesan fritters
Pizzas and pizzette
Watermelon carpaccio with cheese snow
To dip some bread
Planted onion brioche
Onion soup
Tomato sticks
Foie croquettes
Purple tortilla, molcajete sauce and crispy vegetables
Country-style potato chips and sticks
Bacon carquinyolis with chocolate
Beet Gazpacho
Chilled melon and lime soup gazpacho
Chilled salmorejo soup
Cucumber and dill soup
Fried banana crisps
Bacon puff pastry
Cookie cup with pea cream and baby carrots