Radix, in Latin root, beginning, origin, starting point, base, foundation. It is also the pathway that anchors a plant to the ground, through which it absorbs water and minerals.
Paco Torreblanca's pastry radix thrives on the best tradition. It is the essential pastry, the foundations, the base on which the evolution of recent years has been based, but which the master now turns into an end in itself. It is not a starting point but an arrival point. It is not a turning back, but a step forward. It is not an involution but a new step in evolution itself.
It is a pastry shop that shows its interior without hesitation, without the make-up of the icing, more straight than curved, more like a knife than a mold, more like an oven than a freezer, more earth than air, more rough than soft, more chewing that swallowing ...
This universal pastry chef also teaches us the value of simplicity, simplicity and optimization. Thus, the book shows a clear attempt to simplify many of the recipes and processes. For example, more than a dozen flavored creams are made from a base pastry cream, which serve as a filling for a wide range of Lyonnaises. Why complicate life with complex recipes if they can be simplified and thereby make the makers and especially the pastry shop more productive?
Radix is arranged in six blocks or chapters, each with a main characteristic that gives it meaning. Thus we find the crispy sablés doughs, which give rise to the versatile tartlets; the puff pastry, with which the unsurpassed strudel are made, but also some interesting souffle tarts; the fluffy pàte a choux with which eclairs and Lyonnaises are formed; the essential biscuits, with which the cut cakes are built; the wide range of oven doughs, with which the so-called travel pastry is made up; and the aerial mousses, creams and creams, with which the so-called entremets are built. In each of these sections the reader will especially find the specific recipes that characterize it. For example, The sablés block includes the formulas for the different types of this dough and the fillings that are also baked. The same with puff pastry, biscuits or choux pastry. The rest of the recipes are arranged in a final recipe book to which continuous calls are made from each of the elaborations throughout the book.
In short, from GrupoVilbo we meet again with the great master Torreblanca to offer them a timeless, eternal work, and which best exposes a pastry shop that, fortunately, is above fads, trends and social networks.
Bilingual (Spanish & English)
Imported from Spain