Description
Explore the creative space where cuisine meets pastry in Ideas and Recipes Between Cuisine and Pastry, a unique cookbook by chef José Romero in collaboration with Olivier Fernández, director of the Barcelona Pastry School.
This book blends savory and sweet in imaginative ways, showcasing Mediterranean and Latin American influences. From onion brioche and beet gazpacho to foie-gras pizza and mango mayonnaise, each recipe balances originality with culinary tradition.
With over 60 recipes ranging from tapas and snacks to savoury pastry, viennoiserie, and catering-style bites, this is a modern playbook for chefs, bakers, and creatives who want to push the boundaries of flavour and form. The book reflects the forward-thinking spirit of the Barcelona Pastry School, known internationally for embracing culinary innovation beyond pastry alone.
• Language: English & Spanish
• Author(s): Jose Romero with the collaboration of Olivier Fernández
Contents:
• Marinated tuna with mango mayonnaise
• Focaccia
• Sardines
• Egg cream with truffle vinaigrette and ‘Pont Neuf’ batonnets
• 3-tempo octopus
• Potato cylinder with potato espuma and Himalayan black salt
• Fried octopus with ‘red devil’ sauce
• Pastina risotto with radicchio and Parmesan
• Parmesan fritters
• Pizzas and pizzette
• Watermelon carpaccio with cheese snow
• To dip some bread
• ‘Planted’ onion brioche
• Onion soup
• Tomato sticks
• Foie croquettes
• Purple tortilla, ‘molcajete’ sauce and crispy vegetables
• Country-style potato chips and sticks
• Bacon ‘carquinyolis’ with chocolate
• Beet Gazpacho
• Chilled melon and lime soup gazpacho
• Chilled salmorejo soup
• Cucumber and dill soup
• Fried banana crisps
• Bacon puff pastry
• Cookie cup with pea cream and baby carrots
About the Authors
Contents