Ideas and recipes between cuisine and pastry View larger

Ideas and recipes between cuisine and pastry

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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

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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 it’s a bit of all of that, and that’s exactly what Romero, in collaboration with the director of the School, Olivier Fernández, 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.

"Jose Romero is a pioneer in a new, simple concept which shows things as they are, and shows that cuisine, pastry and bakery are all one craft."

Olivier Fernández (director of the EPGB)

 

CONTENTS
  1. Marinated tuna with mango mayonnaise
  2. Focaccia
  3. Sardines
  4. Egg cream with truffle vinaigrette and ‘Pont Neuf’ batonnets
  5. 3-tempo octopus
  6. Potato cylinder with potato espuma and Himalayan black salt
  7. Fried octopus with ‘red devil’ sauce
  8. Pastina risotto with radicchio and Parmesan
  9. Parmesan fritters
  10. Pizzas and pizzette
  11. Watermelon carpaccio with cheese snow
  12. To dip some bread
  13. ‘Planted’ onion brioche
  14. Onion soup
  15. Tomato sticks
  16. Foie croquettes 
  17. Purple tortilla, ‘molcajete’ sauce and crispy vegetables
  18. Country-style potato chips and sticks
  19. Bacon ‘carquinyolis’ with chocolate
  20. Beet Gazpacho
  21. Chilled melon and lime soup gazpacho
  22. Chilled salmorejo soup
  23. Cucumber and dill soup
  24. Fried banana crisps 
  25. Bacon puff pastry
  26. Cookie cup with pea cream and baby carrots
  • Size 23 x 28 cm
  • Language English / Spanish
  • ISBN-13 978-84-937584-6-2
  • Author/s Jose Romero
  • Semi Hardcover 204 pages
  • Published in 2015
  • Weight 1,3 kg

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