תיאור

This is what evolutionary pastry is about, which Jordi Puigvert practices and teaches all over the world as a technical advisor for countless firms. And this is in fact the subject which this book, published by Grupo Vilbo and So Good.. magazine, revolves around.

In a didactic way, and with numerous step-by-step pictures for each technique, the book focuses on the so-called ‘technological’ ingredients, revealing their little-known applications in pastry products. Puigvert proves that there are ingredients available to the artisans nowadays which do not subtract quality or nobility from a product at all but allow to obtain magnificent results regarding texture, preservation, and better interaction with other ingredients.

Jordi Puigvert has traveled the world teaching pastry and culinary professionals the results of his research and technical progress. As for the regular courses he gives, places like Hong Kong, Italy, Singapore, the USA, or Taiwan –among others – are usual on his agenda.