<p>Chocolate, Second Editionby Ramon Morato613 pages, hardcoverA tremendous success is the best definition for Ramon Morats Chocolate,a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far,but also thanks to the countless praises and honorsthat both the author and the publishing house have received from professionals all over the world.Its magnitude, its clear explanations, the rigor in its statements and recipes, its pedagogical valuethese are some of the numerous virtues of this great treatise on chocolate.No returns on books.</p>

Schokolade - Chocolate

Cookbooks, Food & Wine

MORATÓ, RAMÓN

Desserts

Matthaes Verlag

Chocolate

<p>Over 600 pages, 230 recipes, step-by-step photographs of the most important preparation techniques, 15 breakfasts and snacks, 8 drinking chocolates, 4 jams, 18 individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making. Languages: spanish / english Description: The book is divided into six extensive sections: CHOCOLATE AS A PRODUCT, BREAKFASTS &amp; SNACKS, CONFECTIONERY, CHOCOLATE MAKING, RESTAURANT AND RAW MATERIALS Más de 600 páginas, fotografías paso a paso de las principales técnicas y elaboraciones. Estudios sobre las mousses, trufas, rellenos, materias primas y toda la información sobre las principales técnicas de chocolatería. 230 recetas que incluyen: - Desayunos y meriendas. - Chocolates a la taza. - Confituras. - Tartas individuales. - Bombones. - Turrones. - Snacks. - Postres de restaurante. - Petits-fours.</p>

grupo vilbo

Chefs Paco Torreblanca, Oriol Balaguer, Jordi Pujol, Ramon Morató, Carles Mampel, Miguel Sierra, and Jacob Torreblanca represent Siete. This book is an excellent way to obtain an insight into how seven of Spain’s finest pastry chefs revolutionize and develop their craft. This is a stellar collection of over 50 base recipes, plus the recipes of each component that make up a vast array of progressive desserts. They are seven of Spain’s pastry champions, and more. Their careers have not stopped evolving and they remain at the forefront of Spain’s, and in some cases, modern patisserie around the globe. With seven unique personalities, styles and approaches, these chefs have been selected because they represent Spain’s progression in the pastry movement. They all hold the title of Best Master Artisan Pastry Chef of Spain (MMAPE), but what seems more important is their a great respect for the trade, perfection as an objective, constant evolution, and unlimited will to grow and share

Siete: The Seven Masters of Modern Spanish Patisserie

PUJOL, JORDI

Balaguer Oriol

MAMPEL, CARLES

TORREBLANCA, PACO

TORREBLANCA, JACOB

SIERRA, MIGUEL

Vilbo Ediciones y Publicidad SL

Four In One (en los límites del chocolate)

Ribe, JM

Bernal, Raul

Guarro, Miguel

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Books by MORATÓ, RAMÓN