Files by Ramon Morató
Description
The Spanish chef compiles 15 innovative projects in which he analyzes current patisserie and chocolaterie through the prism of science, anthropology, nutrition, sociology, design and...
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The Spanish chef compiles 15 innovative projects in which he analyzes current
patisserie and chocolaterie through the prism of science, anthropology, nutrition, sociology, design and craftsmanship.
A couple of years ago, Ramon Morató and Enric Rovira shared a trip from Barcelona
to Boston. Both were to give a lecture on chocolate at Harvard, as part of the Science&
Cooking program directed by Ferran Adrià at the American university. During
the flight, Morató, a great admirer of Rovira, insisted once again on the need for the
sector to put all his vast knowledge in a book. Rovira, also once again, was elusive
and counter-attacked: ‘Don’t bother me! The one who has to make a book is you.
Besides, you already have it almost done. You just have to put it in order and give it
shape. Do as the musicians do – a compilation.’
This is how Files, a major work signed by Ramon Morató, with the creative design of
ZOO Studio, the spectacular photos by Ivan Raga and the edition of Books for Chefs
and so good.. magazine, began to take shape.
The new and long-awaited second book by Ramon Morató (the first is the
much-appreciated Chocolate, first published in 2007) compiles the best projects
developed by the Catalan chef in the last 6 years. As he himself states, ‘it is not a
monographic book but the sum of several different projects. It is classified in folders,
those work folders that I use every time I start a new project and that I close when I
finish it to continue dreaming and imagining the next one to come.
In fact, the book, as if it were a folder itself, contains 15 very different projects, or
files, that address many of the different disciplines of today’s patisserie: Pure 5, or
the five fundamental flavors in bonbon format; Invasion of the plants, or the world
of vegetables in pastry; Trends, or how new social trends are expressed through
creative recipes; Chocolate x Wine, or the new mathematics of taste of sommelier
François Chartier applied to chocolate, 1+1=3; Haiti, or how to create a product line
around a new chocolate; Ganache, a science-based study of this iconic confection,
with vegan, one-shot, water-based, long-life versions, and the revolutionary praliné
ganache; Nuts, or how to better integrate nuts into pastry; Find your Style, an
in-depth multidisciplinary study on the so-called healthy pastry; Pastry & Anthropology,
or how the change in consumer habits and concepts such as ‘slow’, personalization
or nutrition affect and will affect the work of the pastry chef; Cotton cake
collection, or the definitive study on the peculiar Japanese cake; WholeFruit, and so
on up to the 15 projects mentioned above.
Morató relies on different collaborators to obtain the information and knowledge
necessary to complete his projects. These are professionals in science, nutrition,
anthropology, sommellerie or design, among others.
And regarding the compilation of themes, the author is clear, ‘I like to be honest and
I have to say that I have not wanted to make a rehash of recipes but I have made an
exhaustive review and update of all projects, and I have added new recipes, completely
unpublished, the result of the work developed during the last months.’
In short, Files is much more than a common book, it is a masterful compendium of
various studies, developments of unique recipes, reflections on today and tomorrow,
comparisons, interesting and innovative techniques and new applications. In
total almost a hundred creations among which the reader will find plated desserts,
bonbons, bars and tablets, macarons, cakes, cotton cheesecakes, choux, tarts, entremets,
tartelettes, snacks, ice creams...
Files
Files by Ramon Morató
Studies, techniques and applications through 15 projects
Almost a hundred creations
530 pages
Spanish/English
ISBN 978-84-121314-5-1
Around 100 fully tested recipes in a 530 pages bilingual unique book that will be a reference for haute patisserie
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Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
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