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Casa Cacao : The Return Trip to the Origin of Chocolate by Ignacio Medina and Jordi Roca (2019, Hardcover)

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Casa Cacao: The Return Trip to the Origin of Chocolate by Roca, Jordi, Medina, Ignacio [Hardcover]

About this product

Product Identifiers

PublisherGrub Street

ISBN-101911621394

ISBN-139781911621393

eBay Product ID (ePID)15038408744

Product Key Features

Book TitleCasa Cacao : the Return Trip to the Origin of Chocolate

Number of Pages352 Pages

LanguageEnglish

TopicIndividual Chefs & Restaurants, Specific Ingredients / Chocolate, Agriculture / General

Publication Year2019

IllustratorYes

GenreCooking, Technology & Engineering

AuthorIgnacio Medina, Jordi Roca

FormatHardcover

Dimensions

Item Height1.2 in

Item Weight54.1 Oz

Item Length10 in

Item Width8.5 in

Additional Product Features

Intended AudienceTrade

Dewey Edition23

Number of Volumes1 vol.

Dewey Decimal633.74098

SynopsisEl Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate.With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America.The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream.A National Geographic documentary on Jordi Roca's research into the world of cocoa in Latin America is currently being filmed., Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate.With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America.The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream.A National Geographic documentary on Jordi Roca's research into the world of cocoa in Latin America is currently being filmed., Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.

LC Classification NumberSB268