The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
Warning: Last items in stock!
Radix, Latin for root, beginning, origin, starting point, base, foundation. It is also the path that anchors a plant to the ground, through which it absorbs water and minerals.
Paco Torreblanca's pastry radix feeds on the best tradition. It is the essential pastry, the foundations, the base which has supported its evolution for the past years, but which the master now turns into a target itself. It is not a starting point, but the goal; 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 that shows its interior without objection, without the makeup of glaze, keener on straight lines than on curves, more accustomed to a knife or an oven than to a mold or a freezer, more earth than air, more rough than soft, more related to chewing than just swallowing...
This universal pastry chef also teaches us the value of simplicity, naturalness and optimization. Thus, the book shows a clear attempt to simplify many of the recipes and processes. For example, from a base crème pâtissière, more than a dozen flavored creams are made, which can in turn be used as a filling for a wide range of petit choux. Why complicate life with complex recipes if they can be simplified and thereby make the workshops and especially the pastry shop or bakery more productive?
Radix is organized in six sections or chapters, each with a main feature that summarizes its contents. Thus we find the crispy sablés doughs, which leads to the all-purpose tartelettes; puff pastry, with which the unbeatable millefeuille is made but also some interesting soufflé tarts; the fluffy pâte à choux, with which eclairs and petit choux are formed; the essential sponge cakes, with which the sheet cakes are assembled; the wide range of baked doughs, with which the so-called travel cakes are made; and the airy mousses, creams and crémeux, with which the so-called entremets are assem-bled. In each of these chapters, the reader will especially find the specific recipes that characterize it. For example, in the chapter on sablés, the formulas of the different types of this dough can be found, as well as those of the fillings that are also baked with them. And it also happens when it comes to puff pastry, sponge cakes or pâte à choux. The rest of the recipes are ordered in a final recipe index which is often referred to from each of the preparations throughout the book.
In conclusion, at grupoVilbo we meet again with the great master Torreblanca with the aim of offering our readers a time-less, eternal book which exposes, in the best way, a pastry that -fortunately- is above fashion, trends and social net-works.
Lutz R. published the 19/09/2021 following an order made on 05/09/2021
Very helpfull at work!
Cristina C. published the 21/06/2021 following an order made on 11/06/2021
Very good book and the chef is super!!!
Epameinondas P. published the 19/06/2021 following an order made on 23/04/2021
There is a binding error with this copy. When.you open the front cover you see the last page of the book and upside down.
Comment from Books For Chefs the 21/05/2021
Hello! So sorry to hear that. One of our agents will contact you to find a satisfactory solution. Thank you!
Angelica D. published the 15/05/2021 following an order made on 05/05/2021
Even this is a book for chefs and I am not a chef, it is incredible good, I have yet a lot to learn but following to Paco Torreblanca i am sure I will improve enormously. Thanks
Anonymous A. published the 11/05/2020 following an order made on 30/04/2020
Great book full of information with detailed clear recipes. Especially cakes. This book will get lots of use!
Anonymous A. published the 10/05/2020 following an order made on 23/04/2020
Muy parecido a los libros anterior. Del gran maestro Paco Torreblanca.
Anonymous A. published the 17/02/2020 following an order made on 31/01/2020
Anonymous A. published the 02/01/2020 following an order made on 25/12/2019
Anonymous A. published the 22/12/2019 following an order made on 12/12/2019
Just love this book, so detailed and informative and well written.
A complete repertoire in terms of bases, variety, and possibilities...
The ice cream masters Paolo Brunelli, Gianfrancesco Cutelli,...
Participation record and new cavalcade of creativity in different...
Le Cordon Bleu chefs present more than 100 pastry recipes...
This book describes the search undertaken by Jordi Roca from that...
An up-to-date, comprehensive guide to understanding and applying...
The ultimate expert guide, with more than 200 recipes and...