Books For Chefs Catalogue José Roldán
José Roldán presents 1+1, a book about the two sides of the same profession / Review
Baking and patisserie have always shared many techniques and ingredients, but they have not always gone hand in hand. José Roldán, from Córdoba, has worked for years to bring pastry-making and bread-making together, making this one of his defining characteristics. This commitment has not only enabled him to build the necessary bridges between the two trades, but also to develop a unique perspective which he has now put down on paper in 1+1, his first major book, published by Books for Chefs.
The very format of the book reflects this philosophy: 1+1 has two covers, each with a cut-out that acts as a window into the book’s interior. Two windows through which to discover the two sides of the trade: one dedicated to bread-making and the other to pastry-making.
In each of these, Roldán brings together around twenty creations that combine essential classics, his own inventions and recipes developed in competitions. Baguettes, croissants and Jurassiennes thus feature alongside creations such as the lemon-flavoured wheat and rye crown, the ‘Toro’, the ‘Califa’, the chocolate and orange log and the baker’s coulant.
But 1+1 is not intended to be just another recipe book. Its true value lies in sharing the knowledge behind each dish: processes, techniques, tips, alternatives and solutions born of years of work in the kitchen and in competitions. The content is designed so that professionals can not only reproduce a recipe, but also understand it, adapt it and use it as a starting point for developing their own way of working.
Voted Spain’s Best Baker in 2015 and recognised as World Baker in 2025, José Roldán describes himself as a ‘panstelero’. 1+1 is, in a way, the most complete expression of that concept: two disciplines, two sides, and a single approach to the craft.
A bilingual book (Spanish & English) to inspire you, but above all to help you get stuck in, with 352 pages, 39 recipes and over 300 photos.
