9781911621393
A01=Ignacio Medina
A01=Jordi Roca
Age Group_Uncategorized
Age Group_Uncategorized
Author_Ignacio Medina
Author_Jordi Roca
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Cacao
Casa Cacao
Casemate
Category1=Non-Fiction
Category=WBB
Category=WBT
Category=WBTX
Category=WBVQ
Chocolate
Chocolatier
COP=United Kingdom
Delivery_Delivery within 10-20 working days
Desserts
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Grub Street Cookery
Ice Cream
Ignacio Medina
Jordi Roca
Language_English
PA=Available
Price_€20 to €50
PS=Active
Roca
softlaunch
South America
Product details
- ISBN 9781911621393
- Dimensions: 210 x 250mm
- Publication Date: 06 Sep 2019
- Publisher: Grub Street Publishing
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine.
Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards.
This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.
He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate.
With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist
to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America.
The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream.
A National Geographic documentary on Jordi Roca's research into the world of cocoa in Latin America is currently being filmed.
