Romero, instructor at the Pastry School of Barcelona, displays remarkable innovation in adapting ideas from the pastry world to savory cooking. Anyone looking for fresh inspiration, particularly for first courses, appetizers, tapas, and the like, will find it abounds in this virtuoso collection of ideas. Crispy fried octopus strips outclass the familiar old calamari; bacon puff pastry makes a highly versatile base for an array of canapés; onion brioches, playfully baked in small clay pots can encase a huge range of fillings. This has been flying out the door for us.
In English and in Spanish. Flexibind. Color photographs throughout.