Evolution: Techniques and Ingredients for Modern Pastry is a groundbreaking book by pastry technologist Jordi Puigvert, revealing 60 innovative recipes and over 20 techniques to simplify, optimize, and elevate professional pastry.
With detailed step-by-step photography and ingredient data sheets, this essential reference introduces the use of modern ‘technological’ ingredients — such as plant-based gelling agents, stabilizers, and emulsifiers — without compromising on quality or tradition. From eggless meringues to heat-stable gels and ultra-smooth mousses, Puigvert demystifies the science behind advanced textures and preservation methods.
Perfect for chefs seeking efficiency, structure, and creativity, Evolution delivers solutions to real kitchen challenges — whether adapting mousses for freezing or improving product shelf life.
Jordi Puigvert teaches worldwide and is a trusted advisor to leading culinary firms. This book is ideal for pastry professionals, educators, and serious enthusiasts pushing the boundaries of what’s possible in modern pastry.
1. Ingredients
If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?
2. Applications
Jordi Puigvert has deeply researched the technical possibilities of gelling and thickening agents, emulsifiers, etc. with a very clear objective – offering the pastry professional specific solutions to fight off everyday problems.
3. Recipes
In this section, all the complete recipes worked throughout the book are compiled. It is a total of 20 creations of modern pastry (cakes, desserts, marshmallows, macarons, etc.) with over 60 components, as well as their final assembly.
• Language: English & Spanish
• Author(s): Jordi Puigvert
• 240 pages
• Published in 2013
"How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?"
"How can a gelatin withstand temperatures of up to 80ºC –for example inside a cake– and still hold its structure?"
"How can we keep a frozen product from losing water while thawing?"
"How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?"
"How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?"
Find the answers to these questions and more inside EVOLUTION.
Technical Details:
• Preparation processes with step-by-step photographs
• 20 application techniques
• Data sheets of all the products
• 60 recipes
