In "Anarkia", edited by Montagud Editores, include Jordi Roca's desserts and Joan Roca's cuisine dishes that include pastry techniques. A work that is called to mark an editorial milestone. The 560 pages of the work set out a journey through the most bizarre and creative desserts on the panorama of recent times. The unrivaled ingenuity of the little brother of the Roca brothers permeates this editorial piece of elaborations characterized by fantasy. This sweet master puts gastronomic dreams at the service of the material.
Throughout the pages of the book there is a severe review of pastry techniques and the essential ingredients in sweet cooking. From the origin of cocoa, through the recommendations for tempering chocolate; the more than fifteen types of sugar and their uses; the extensive repertoire of creams, the use of foams, the art of making puff pastry, the wide world of ice creams, even essential oils, as well as cold teas and distillates, essential due to their notable presence in Roca's cuisine . The protagonists of “Anarkia” are 115 creations, 478 elaborations, 102 step-by-step processes and 2,050 photographs. All this is a reflection of what happens in the sweet game of El Celler de Can Roca, a free style restaurant, with free cooking, committed to the creative avant-garde, who never renounces the memory of generations of family ancestors, dedicated to feeding people. Jordi, in conjunction with Joan and Josep, is the piece that completes the orchestral ensemble of a temple that, from pure emotion, combined with daring creativity and rationality committed to innovation, creates a magical culinary that allows writing gastronomic contemporaneity more immediate, offering diners one of their most beautiful experiences.
Bilingual in English and Spanish
Imported from Spain