Files by Ramon Morató

«Files» is the second major book by Ramon Morató (published by Books for Chefs): 15 projects that examine today's patisserie and chocolate work through the lens of science, anthropology, nutrition, sociology, design and craft, with close to a hundred creations. If you are a professional pastry chef or an advanced enthusiast who wants to understand the "why" behind every preparation, it is a reference work.

What you'll find in the book

Morató's much-awaited second book (following the acclaimed Chocolate, from 2007) leaves no one indifferent. It is a major work in which the chef approaches patisserie and chocolate work with a 360-degree view: knowledge and science, the latest trends, new consumption habits and the spectacular design of his creations, with their corresponding recipes and techniques. Across 15 chapters or projects, Morató presents, for example:

• The definitive study of the distinctive Japanese cake.
• An in-depth, multidisciplinary analysis of healthy patisserie.
• A science-based study of ganache: vegan, one-shot, water-based and long-keeping versions, plus the revolutionary praline ganache.

But you'll also find almost a hundred creations: chocolates, bars and tablets, cotton cheesecakes, plated desserts, macarons, cakes, entremets, tartlets, snacks, ice creams, choux, tarts… Files features the creative design of ZOO Studio, the spectacular photography of Ivan Raga and the editing of Books for Chefs and so good..magazine.

Who is this book for?

For professionals in patisserie and chocolate work, and for advanced enthusiasts who want to go beyond the recipe and understand the technique, science and design behind modern baking.

Book details

• Author: Ramon Morató
• Publisher: Books for Chefs
• ISBN: 9788412131451
• Content: 15 projects + close to a hundred creations

Files is not just a recipe book but a working and reference tool for the modern bakery: each project documents the complete process —idea, research, technique and finish— so you can adapt the preparations to your own menu. Its level of detail on subjects such as ganache or shelf life makes it a go-to reference for solving everyday technical questions in professional patisserie.

Frequently asked questions about «Files»

Is this a book for professionals?

It is aimed mainly at professional pastry and chocolate makers and advanced enthusiasts, given its technical and scientific approach. A beginner will enjoy it more with some prior grounding.

What topics does it cover?

Today's patisserie and chocolate work from the angles of science, nutrition, design and craft, with projects such as the Japanese cake, healthy patisserie and the study of ganache.

How many recipes does it include?

It is organised into 15 projects and includes close to a hundred creations: chocolates, tablets, cheesecakes, macarons, entremets, ice creams, tarts and more.

Is it a follow-up to «Chocolate»?

It is Ramon Morató's second major book after Chocolate (2007), but with a broader look at all of contemporary patisserie and chocolate work.

Discover more titles in our cookery bookshop and other chocolate works such as Casa Cacao, by Jordi Roca.