RADIX English and Spanish Radix, Latin for root, beginning, origin, starting point, base, foundation. It is also the path that anchors a plant to the ground, through which it absorbs water and minerals. Paco Torreblanca's pastry radix feeds on the best tradition. It is the essential pastry, the foundation, the base which has supported its evolution for the past years, but which the master now turns into a target itself. It is not a starting point but the goal; it is not a turning back but a step forward; it is not an involution but a new step in evolution itself. It is a pastry that shows its interior without objection, without the makeup of glaze, keener on straight lines than on curves, more accustomed to a knife or an oven than to a mold or a freezer, more earth than air, more rough than soft, more related to chewing than just swallowing... This universal pastry chef also teaches us the value of simplicity, naturalness and optimization. Thus, the book shows a clear attempt to simplify many of the recipes and processes. For example, from a base crème pâtissière, more than a dozen flavored creams are made, which can in turn be used as a filling for a wide range of petit choux. Why complicate life with complex recipes if they can be simplified and thereby make the workshops and especially the pastry shop or bakery more productive? Radiix is organized in six sections or chapters, each with a main feature that summarizes its contents. Thus we find the crispy sablés doughs, which leads to the all-purpose tartelettes; puff pastry, with which the unbeatable millefeuille is made but also some interesting soufflé tarts; the fluffy pâte à choux, with which eclairs and petit choux are formed; the essential sponge cakes, with which the sheet cakes are assembled; the wide range of baked doughs, with which the so-called travel cakes are made; and the airy mousses, creams and crémeux, with which the so-called entremets are assembled.

RADIX

Paco Torreblanca

Cookbooks, Food & Wine

VILBO EDICIONES Y PUBLICIDAD

The outstanding success of this book in Spanish has prompted the publication of this new edition which is simultaneously in English and Spanish, both languages in the same book.This oversized, beautiful hardcover book is illustrated with full color, high quality photos throughout. There are photographs of the finished pieces, plus many step-by-step techniques photos. Ingredients are given in metric units.Paco Torreblanca: The Book covers the extensive world of cakes and pastries, based on the professional career of legendary Paco Torreblanca, a career of over 30 years so far.Paco Torreblanca: The Book includes plated desserts, cakes, step-by-step recipes of sponge cakes, sugar and isomalt decorations, chocolate and chocolates, artistic compositions and traditional doughs.It also covers other complements such as different types of tea and coffee and the pairing of wine with all the cakes and desserts in the book.

Vilbo Ediciones

Paco Torreblanca Volume 2

Vilbo

2 Volume Set. This fabulous new work from Paco Torreblanca is presented in two volumes and contains his Sugarwork Collection. The first volume is a pictorial panorama of 25 sugar creations with high-quality full-page color photographs of each work. Accompanying the photographs are brief descriptions of the pieces, their theme and basic construction. The second volume contains techniques in half of the book, and then recipes for the pieces in the first volume. The text is extremely descriptive and clear, and is accompanied by step-by-step techniques photographs also in high-quality color. The ingredients are given in metric units.

Coleccion piezas de azucar (2 volumenes)

grupo vilbo

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Books by Paco Torreblanca

See the best price to sell, buy, or rent books by Paco Torreblanca. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

RADIX

Paco Torreblanca

Paco Torreblanca Volume 2

Coleccion piezas de azucar (2 volumenes)