The sweet cuisine produced by El Celler de Can Roca – Jordi Roca – Anarkia, 2016 Montagud, Barcelona
Das Buch ist in drei verschiedenen Sprachen erhältlich: englisch, spanisch oder katalanisch. Dies ist die englischsprachige Ausgabe.
Das schreibt der Verlag: Kochbuch – Anarkia – Jordi Roca
Anarkia is a major work focused on the sweet cuisine produced by El Celler de Can Roca (3 Michelin stars).
This book is a compendium of desserts by Jordi Roca, proclaimed the world’s best pastry chef in 2004. Throughout its 30-year history, El Celler de Can Roca (Joan, Josep and Jordi) has twice been acknowledged as the world’s best restaurant.
The pages of Anarkia showcase 115 creations, depicted in 2,050 photographs and 105 illustrated, step-by-step processes.
This large format book also includes techniques and pastry preparations which feature among the dishes from Joan Roca’s kitchen. Together they form a publishing milestone.
The 560 pages of this essential book are also a journey through the most extravagant and creative desserts of recent times. The unrivalled genius of the youngest Roca brother will amaze you with creations inspired by gastronomic fantasy.
Anarkia contains a comprehensive set of the fundamental pastry-making techniques and ingredients in sweet cuisine.
More than 100 recipes make Anarkia a reflection of what happens in the pastry kitchen of El Celler de Can Roca, a free-style restaurant with a cuisine that strives to embody the freedom found at the creative cutting edge, but without turning its back on culinary history. Jordi, along with his brothers Joan and Josep, forms part of an orchestra whose arrangements combine pure emotion, bold creativity and a rationality that goes hand in hand with innovation to create culinary magic. This has allowed them to fashion the most immediate contemporary gastronomy, which offers patrons one of their most beautiful and unforgettable experiences.
“Jordi’s desserts stand bravely with effervescent innocence and freshness, like a balm that soothes and sweeps away any excess, giving wings to our diners so that they leave with soaring spirits.” Joan Roca
“Jordi loves the unexpected, breaking with tradition, experimentation, leaping into the unknown, candidness. He’s like a circus performer, creating without a safety net. Few chefs think of sweet things as he does; few pastry chefs live with such playfulness; few who make ice cream have gone as far as he has in combining flavours, fashions and trickery to make it as original and fun.” Josep Roca