Sweetology is the anthology of pastrymaking. From Josep Maria Rodríguez's La Pastisseria. The world champion in this gastronomic discipline has brought together his philosophy and his very personal creative style in his first book, published by Montagud Editores. The book, published as a Spanish-English bilingual edition, captures the guiding principles that define the brand created and developed by this Barcelona pastry chef in the two shops he runs in the Catalan capital. Pastries, either individual or in a glass, and adaptations of classic creations, cakes and shortbreads, comprise the corpus of this book, which transcends the idea of a simple collection of recipes. Because Sweetology features a discourse and reasoning that goes beyond the practical. he book is structured so as to allow readers to enter into the creative universe of Josep Maria Rodríguez, and to become initiated into pastrymaking through the development of the techniques, formulas and processes that are the base of the profession. The release of Sweetology is driven by the talent of a professional who has been chosen to lead the long-awaited revolution in Spanish pastrymaking with a view to its international projection, reinforced by the strength of a gastronomy that is represented by cutting-edge chefs. And as a tribute to and display of the potential pastrymaking has in sweet cuisine, Josep Rodríguez's first book interprets the culinary ideologies of Eneko Atxa (Azurmendi), David Muñoz (Diverxo), Paco Pérez (Miramar), Francis Paniego (El Portal del Echaurren), Ángel León (Aponiente), Josean Alija (Nerua), Albert Adriá (Tickets) and Jordi Roca (El Celler de Can Roca). It is a mutually praiseworthy series in which this pastry chef has designed a pastry composition inspired in each respective chef. A unique collection of 8 pastries with a flavour and presentation that are the result of 8 very personal ways of interpreting the ultra-contemporary through pastry. ASTRY - CLASSIC RENOVATEDBlack Forest | Sacher | Massini | TatinCHOCOLATECompass Rose | Safari | Yum Yum | I Love Xoco | Yellow Rose | WinterCREATIVESSpring | Summer | Fall | Rothko | Come-Coco | Strawberries and creamINDIVIDUAL - CLASSIC RENEWEDTatin | 100% Hazel | Cherry | Pure Chocolate | Vanilla - CITRUS Lemon | Mojito | Orange | Passionfruit-StrawberryINDIVIDUAL - CREATIVEHoney | Pinon | Breakfast | FloralSWEETOLOGYEneko Atxa | David Muñoz | Paco Pérez | Francis Paniego | Ángel León | Josean Alija | Albert Adriá | Jordi RocaCAKESChocolate | Orange | Banana | Candy | RaspberryRENEWED TRADITIONBroken heart | Mona Easter | King cake | Coca San Juan | Croissant capuccino | Yule Log | Nougat The PastisseriaCUPSMandarina express | Bellini | Candy Passion | Red fruits | Pina Colada SABLES Glazed Lemon | Green | Black | Yellow (passion and mango) | Red (red berries)DESSERT DISHTears | White and black | Elephant | dairy Cloud
Sweetology is the anthology of pastrymaking. From Josep Maria Rodríguez''s La Pastisseria. The world champion in this gastronomic discipline has brought together his philosophy and his very personal creative style in his first book, published by Montagud Editores. The book, published as a Spanish-English bilingual edition, captures the guiding principles that define the brand created and developed by this Barcelona pastry chef in the two shops he runs in the Catalan capital. Pastries, either individual or in a glass, and adaptations of classic creations, cakes and shortbreads, comprise the corpus of this book, which transcends the idea of a simple collection of recipes. Because Sweetology features a discourse and reasoning that goes beyond the practical.
he book is structured so as to allow readers to enter into the creative universe of Josep Maria Rodríguez, and to become initiated into pastrymaking through the development of the techniques, formulas and processes that are the base of the profession. The release of Sweetology is driven by the talent of a professional who has been chosen to lead the long-awaited revolution in Spanish pastrymaking with a view to its international projection, reinforced by the strength of a gastronomy that is represented by cutting-edge chefs. And as a tribute to and display of the potential pastrymaking has in sweet cuisine, Josep Rodríguez''s first book interprets the culinary ideologies of Eneko Atxa (Azurmendi), David Muñoz (Diverxo), Paco Pérez (Miramar), Francis Paniego (El Portal del Echaurren), Ángel León (Aponiente), Josean Alija (Nerua), Albert Adriá (Tickets) and Jordi Roca (El Celler de Can Roca). It is a mutually praiseworthy series in which this pastry chef has designed a pastry composition inspired in each respective chef. A unique collection of 8 pastries with a flavour and presentation that are the result of 8 very personal ways of interpreting the ultra-contemporary through pastry.
ASTRY - CLASSIC RENOVATED
Black Forest | Sacher | Massini | Tatin
CHOCOLATE
Compass Rose | Safari | Yum Yum | I Love Xoco | Yellow Rose | Winter
CREATIVES
Spring | Summer | Fall | Rothko | Come-Coco | Strawberries and cream
Eneko Atxa | David Muñoz | Paco Pérez | Francis Paniego | Ángel León | Josean Alija | Albert Adriá | Jordi Roca
CAKES
Chocolate | Orange | Banana | Candy | Raspberry
RENEWED TRADITION
Broken heart | Mona Easter | King cake | Coca San Juan | Croissant capuccino | Yule Log | Nougat The Pastisseria
CUPS
Mandarina express | Bellini | Candy Passion | Red fruits | Pina Colada SABLES Glazed Lemon | Green | Black | Yellow (passion and mango) | Red (red berries)
DESSERT DISHTears | White and black | Elephant | dairy Cloud
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