Ideas y recetas entre la cocina y la pastelería de Jose Romero

Only nonconformists look for new paths. This is not about questioning anything, but about adding, contributing and growing. The Barcelona Pastry School has been, still is and will continue to be exactly that, a pastry school, and probably one of the best internationally. Yet without ceasing to be a pastry school, for some years now it has been something more, much more. It is a training centre open to any culinary expression. And a clear example of this spirit is the author of this book himself, a cook by trade and a lover of patisserie, preserves, breadmaking, pastries…

In Jose Romero all these sweet and savoury disciplines converge. He takes what interests him most from each of them and traces a new path, between cuisine and patisserie. There are many names we could give to this segment of culinary creativity. They are tapas, bites, savoury patisserie pieces, snacks, catering… Perhaps it is a little of all of that, and that is exactly what Romero, with the collaboration of the school's director Olivier Fernández, has captured in this book.

Octopus, focaccia, egg and sardine; foie gras, pizza, risotto and watermelon; a mango mayonnaise, an onion brioche, a bacon puff pastry and a beetroot gazpacho; and some Parmesan fritters; and some fried banana lollipops; and a marinated tuna with…
Simple, creative ideas and recipes that taste of Barcelona and the Mediterranean, and a little of Mexico and Panama; ideas that break from the conventional but never go “off the rails”.

"Jose Romero is a pioneer of a new, simple concept, in which he shows things exactly as they are, and makes clear that cuisine, patisserie and breadmaking are a single craft."

Olivier Fernández (director of the EPGB)

CONTENTS

1. Marinated tuna and mango mayonnaise
2. Focaccia
3. Sardines
4. Egg cream with truffle vinaigrette and Pont Neuf sticks
5. Octopus in 3 stages
6. Potato cylinder with potato foam and Himalayan black salt
7. Fried octopus with red devil sauce
8. Pastina risotto with radicchio and Parmesan
9. Parmesan fritters
10. Pizzas and pizzettas
11. Watermelon carpaccio with cheese snow
12. For dipping bread
13. “Planted” onion brioche
14. Onion soup
15. Tomato sticks
16. Foie gras croquettes
17. Purple tortita, molcajete sauce and crunchy vegetables
18. Country potatoes and straw potatoes
19. Bacon carquinyolis with chocolate
20. Beetroot gazpacho
21. Cold melon and lime soup
22. Cold salmorejo soup
23. Cucumber and dill soup
24. Fried banana chips
25. Bacon puff pastry
26. Biscuit glass with pea cream and baby carrots

Title: Ideas y recetas entre la cocina y la pastelería / Ideas and recipes between cuisine and pastry

Author: Jose Romero

Language: Spanish/English

204 pages

Format: 23x28 cm

More than 40 preparations with step-by-step photographs

A total of 27 chapters with more than fifty recipes