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Radix, the journey to the essence of Paco Torreblanca’s pastry

December 9, 2019
Radix, the journey to the essence of Paco Torreblanca’s pastry
Ana Rodríguez

On December 4, Grupo Vilbo officially launched Radix, the new and long-awaited book by Paco Torreblanca. A bilingual book (Spanish and English), 280 pages long, with photography by Juan Carlos Francés and illustrations by the painter Pere Marco, which is now available in our Books for Chefs online store.

Torreblanca returns here to the radix (Latin for “root”) to reclaim the timeless, essential  pastry, which goes beyond fashion, trends, and social networks. Simple pastry with many simplified recipes and processes in order to increase productivity in workshops.

The book is divided into six chapters and each of them revolves around a main product with specific recipes: the sablé doughs that give rise to versatile tartlets, the choux with which éclairs and round pâte à choux are formed; the puff pastry as a starting point for millefeuilles and soufflé tarts; cakes, with which sheet cakes, travel pastry, and the essential entremets are built. The rest of the recipes, which are continually refer to throughout the book, are ordered in the final pages.


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