Jordi Roca’s Desserts
BOOKS

Jordi Roca’s Desserts

001_portada_SOBRECOBERTA.indd

The youngest of the Roca brothers, Jordi Roca, has just released a new book Cuinem a casa les postres de Jordi Roca (Ara Llibres). This masterpiece brings together a selection of the best desserts concieved and brought to you by the reknown Celler de Can Roca restaurant. To define his role in the prestigious restaurant, Jordi Roca calls himself a “desserter”. This self-induced neologismo, defines his professional tasc, which blends sweet tastes complementing the savory chef’s creations and acompanied by the sommelier’s recommendations, both áreas carried on  by his brothers Jaon and Josep Roca.

BEcky Lawton Cuinem a casa les postres de Jordi Roca
Becky Lawton
Cuinem a casa les postres de Jordi Roca

Needless to say, these recipes are full of color and imagination. Nevertheless, with a little patience and “savoire faire”, these concoctions are home-friendly and can be done by anyone. The book is divided into four sections: Inspiration, Memory, Party and The Classics.

The “Inspirational” recipes are often set off by a scent (Carolina Herrera, Dior Hypnotic Poison) and suggest wild, extravagant, yet exquisite product combinations. Take the “Lolita Lempicka” recipe, for example. Roca created a purple-toned jam, made out of flowers, and comined it with caramelized apples,devising an original and colorful dish.

 

Foto de Becky Lawton Cuinem a casa les postres de Jordi Roca
Foto de Becky Lawton
Cuinem a casa les postres de Jordi Roca

In the “Memory” section, you will find delightfull recipes such as tangerine jam, burnt cream foam or loquats with “mel i mató”. In the “Celebration” section, though, Roca goes a step further, creating recipes that marry well wih cava. You’ll find pistccio “Macarons”, passion fruit foam or Lychee and rose foam.


Becky Lawton Cuinem a casa les postres de Jordi Roca
Becky Lawton
Cuinem a casa les postres de Jordi Roca

Among the “Classics”, Roca (“the desserter”) reviews life-time recipes. The result: a carrot or beetroot tart tatin, mango infused “crema catalana”  or peach baked puff pastry.

Jordi Roca also claims tea should be cosidered a dessert. He doesn’t stop at that, the desserter surprises us with specialised methods in preparing a “Maria Lluïsa” infussion, peach and mint tea, blackberry, merlot and anchovies infussion or a strawberries and sangría brew.
Our choice: the flower “Macarons”.

Foto de Becky Lawton
Foto de Becky Lawton

All the pictures in the book were taken by the English photographer Becky Lawton, one of the most important culinary photographers nowadays. The photographer has been collaborating with Jordi Roca since 2006.

Leave a Reply

*

Este sitio usa Akismet para reducir el spam. Aprende cómo se procesan los datos de tus comentarios.