Rodríguez, who operates two pastry shops in Barcelona, trained with Oriol Balaguer before working in such kitchens as the Michelin two-star Miramar in northern Catalonia and Ze Kitchen Gallerie and Fauchon in Paris. He was also a member of the Spanish pastry team that took home the 2011 Coupe de Monde. This book, his first, offers an assortment of imaginative entremets, plated desserts, verrines, and petits fours, each portrayed in vibrant photographs and supported by detailed recipes. Also included is a section of pastries created specifically as tributes to chefs he admires, including Eneko Atxa, Joan Roca, and Albert Adrià. Refreshing and inspiring!
In English and Spanish. Hardcover. Color photographs throughout.
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