Joaquín Llarás's bakery, Quim Pa! in Vilanova I la Geltrú, southwest of Barcelona, is esteemed for its artisan breads, which include traditional regional specialties as well as innovative uses of unusual flours.
Following a detailed discussion of ingredients, techniques, fermentation, and oven conditions, he offers recipes designed to demonstrate the varied uses of different types of doughs, leavening, and shaping techniques, including a Galician bread with a distinctive topknot and the Catalan flat loaf that is often split and rubbed with garlic and tomato.
A modest number of sweet preparations are also included, such as croissants, brioche, muffins, and cookies.
Step-by-step photo sequences detail the shaping of many of the breads.
In Spanish and English. Paperback. Color photographs throughout.