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FOUR in ONE. On the boundaries of chocolate

Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.

FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate
FOUR in ONE. On the boundaries of chocolate

FOUR in ONE. On the boundaries of chocolate

69.90€

Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.

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Description

Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.

Four in One. Four talented chefs in one book whose content is also distributed in four major thematic blocks: pastry, chocolate, desserts, and artistic. There is also a delicious story about the two decades of the Chocolate Academy in Barcelona (Spain), which is also part of the sector’s history, told in the first person by its protagonists.

Ramon Morató, Josep Maria Ribé, Raúl Bernal, and Miquel Guarro are much more than four authors. They are a unit that thrives on each of their differences and individual personality, because they all share four characteristics that make this a truly exceptional and almost unrepeatable case.

A total of 432 pages of talent, creativity, modernity, and good taste, with chocolate at its center, but pushing its own limits. A book which has all the ingredients to become a great reference in today’s patisserie.

“Write these names down: Josep María Ribé, Miquel Guarro, and Raúl Bernal. In addition to Ramon Morató himself, they are a real treat to pastry in our country and a reflexion of the current state that many young people are willing to show that there is light beyond Saint Marcus.

Enjoy the book, I’ve already had a slice.”

Albert Adrià

“The creations in this book become art without limits, without secrets in its creation, in the tricks and skills...Thank you very much to all four for your work and this new stone that you put into the construction of gastronomy and good taste”

Jean Michel Perruchon, Meilleur Ouvrier de France
Data sheet
Size
23 x 29,7 cm
Language
Bilingual (English and Spanish)
ISBN-13
978-84-946323-0-3
Author/s
Ramon Morató, Josep Maria Ribé, Raúl Bernal and Miquel Guarro
Hardcover
432 pages
Published in
2016
Weight
3 Kg
Reviews
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4.7 /5

Based on 23 customer reviews

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Giovanni D. published the 03/12/2022 following an order made on 25/11/2022

4/5

nice

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Solveiga G. published the 06/12/2021 following an order made on 26/11/2021

5/5

I bought quite a few books, so this one is the last one to check. I think it will be good

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Anastasiia H. published the 14/10/2021 following an order made on 06/10/2021

5/5

Amazing job!

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Anonymous customer published the 11/01/2021 following an order made on 03/01/2021

5/5

Excellent

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Anonymous customer published the 07/05/2020 following an order made on 24/04/2020

4/5

great book with great recipes and a lot of informations

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Attachments

Download

Sumario Four in One (Español)

Archivo PDF con el sumario completo y ficha técnica del libro

Download (8.76MB)

Contents Four in One (English)

More information in PDF. All the index contents and technical info.

Download (8.77MB)
Contents
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