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RADIX by Paco Torreblanca

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    Radix, Latin for root, beginning, origin, starting point, base, foundation. It is also the path that anchors a plant to the ground, through which it absorbs water and minerals. Paco Torreblanca's pastry radix feeds on the best tradition. It is the essential pastry, the foundation, the base which has supported its evolution for the past years, but which the master now turns into a target itself. It is not a starting point but the goal; it is not a turning back but a step forward; it is not an involution but a new step in evolution itself. It is a pastry that shows its interior without objection, without the makeup of glaze, keener on straight lines than on curves, more accustomed to a knife or an oven than to a mold or a freezer, more earth than air, more rough than soft, more related to chewing than just swallowing... This universal pastry chef also teaches us the value of simplicity, naturalness and optimization. Thus, the book shows a clear attempt to simplify many of the recipes and processes. For example, from a base crème pâtissière, more than a dozen flavored creams are made, which can in turn be used as a filling for a wide range of petit choux. Why complicate life with complex recipes if they can be simplified and thereby make the workshops and especially the pastry shop or bakery more productive? Radix is organized in six sections or chapters, each with a main feature that summarizes its contents. Thus we find the crispy sablés doughs, which leads to the all-purpose tartelettes; puff pastry, with which the unbeatable millefeuille is made but also some interesting soufflé tarts; the fluffy pâte à choux, with which eclairs and petit choux are formed; the essential sponge cakes, with which the sheet cakes are assembled; the wide range of baked doughs, with which the so-called travel cakes are made; and the airy mousses, creams and crémeux, with which the so-called entremets are assembled.

    RADIX
    by Paco Torreblanca
    180 pages
    English and Spanish
    Hardcover



    Contents:

    SABLÉ
    Vanilla sablé dough, 17
    Cocoa sablé dough, 17
    Pistachio sablé dough, 17
    Sablé breton dough, 17

    TARTELETTES
    Buddha's hand and yuzu, 20
    Cherry and pepper streusel, 22
    Baked chocolate, 24
    Mont blanc, 26
    Strawberries, 28
    Raspberries and chocolate, 29
    Amandine, 30
    Lemon and meringue, 32
    Caramelized banana, 34
    Fresh figs, 35
    Caramelized peach, 36
    Caramelized mandarin, 36
    Catalan custard, 36
    Pistachio, 36
    Tiramisu, 36
    Chocolate and pralini, 36
    Kaffir lime, 36
    Tocino de cielo, 38
    Savarin, 40
    Saffron and apple tart, 44
    Saffron, apple and chocolate tart, 46

    SOUFFLÉ TARTS
    Pear soufflé and other fruits, 50
    Soufflé with chocolate mousse, 56

    CHOUX
    Pâte à choux with butter, 65
    Pâte à choux with lard, 65
    Pâte à choux with olive or sunflower oil, 65
    Craquelin, 65
    Crème pâtissière, 71
    Variations of the crème
    Pâtissière, 71

    PUFF PASTRY
    Classic puff pastry, 83
    Inverse puff pastry, 83
    Quick puff pastry, 83
    Chocolate puff pastry, 83
    Millefeuille
    Hazelnut pralini millefeuille, 86
    Whipped cream millefeuille, 90
    Crème pâtissière and fruit
    Millefeuille, 92
    Strips and tarts
    Assembling strips and tarts, 98
    Cherry tart, 97
    Apricot tart, 99
    Apple tart, 100
    Fig tart, 102
    Plum tart, 103
    Peach strip, 104
    Apricot strip, 105
    Fig strip, 106
    Apple strip, 107
    Neapolitan sfogliatella, 109

    SPONGE CAKES
    Water sponge cake, 117
    Castela sponge cake, 121
    Opera, 127
    Black corn, 127
    Pistachio alhambra , 127
    Sacher, 131
    Dacquoise, 131
    Other sponge cakes
    Caramel sponge cake, 133
    Walnut and honey sponge cake, 133
    Malaga sponge cake, 133
    Flourless sponge cake, 133
    Magdalena sponge cake, 133
    Extra virgin olive oil sponge cake, 137
    Marzipan sponge cake, 137
    Pâte à choux sponge cake, 137
    Chocolate genoise, 137
    Almond genoise, 137
    Sheet cakes
    Three chocolates, 140
    Truffle, 142
    Truffle and cream, 143
    Pistachio and red berries, 144
    Saint mark cake, 145
    Apricot sachertorte, 146
    Raspberry sachertorte, 146
    Black corn, 148
    Crispy core, 150
    Opera cake, 151

    TRAVEL CAKES
    Lemon cake, 157
    Vanilla cake, 157
    Chocolate cake, 157
    Raspberry cake, 157
    Banana cake, 157
    Financiers, 162
    Cheesecake, 168
    Russian cake, 172
    Gâteau progrès, 178
    Panettone, 184

    ENTREMET
    Glazes, 199
    Sprays, 202
    Fall, 206
    Snow rose, 208
    Desert flower, 210
    Yogurt and yuzu, 212
    Royal gianduja, 214
    Caramel, 216
    White lady, 218
    Mont blanc, 220
    Coconut, pear and caramel, 222
    Cherries and fresh cheese, 224
    Cassis and hazelnut praliné, 226
    Black forest, 228
    Caramel and coffee, 230
    Catalan custard and manjari, 232

    RECIPES, 237



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Radix, Latin for root, beginning, origin, starting point, base, foundation. It is also the path that anchors a plant to the ground, through which it absorbs water and minerals. Paco Torreblanca's pastry radix feeds on the best tradition. It is the essential pastry, the foundation, the base which has supported its evolution for the past years, but which the master now turns into a target itself. It is not a starting point but the goal; it is not a turning back but a step forward; it is not an involution but a new step in evolution itself. It is a pastry that shows its interior without objection, without the makeup of glaze, keener on straight lines than on curves, more accustomed to a knife or an oven than to a mold or a freezer, more earth than air, more rough than soft, more related to chewing than just swallowing... This universal pastry chef also teaches us the value of simplicity, naturalness and optimization. Thus, the book shows a clear attempt to simplify many of the recipes and processes. For example, from a base crème pâtissière, more than a dozen flavored creams are made, which can in turn be used as a filling for a wide range of petit choux. Why complicate life with complex recipes if they can be simplified and thereby make the workshops and especially the pastry shop or bakery more productive? Radix is organized in six sections or chapters, each with a main feature that summarizes its contents. Thus we find the crispy sablés doughs, which leads to the all-purpose tartelettes; puff pastry, with which the unbeatable millefeuille is made but also some interesting soufflé tarts; the fluffy pâte à choux, with which eclairs and petit choux are formed; the essential sponge cakes, with which the sheet cakes are assembled; the wide range of baked doughs, with which the so-called travel cakes are made; and the airy mousses, creams and crémeux, with which the so-called entremets are assembled.

RADIX
by Paco Torreblanca
180 pages
English and Spanish
Hardcover



Contents:

SABLÉ
Vanilla sablé dough, 17
Cocoa sablé dough, 17
Pistachio sablé dough, 17
Sablé breton dough, 17

TARTELETTES
Buddha's hand and yuzu, 20
Cherry and pepper streusel, 22
Baked chocolate, 24
Mont blanc, 26
Strawberries, 28
Raspberries and chocolate, 29
Amandine, 30
Lemon and meringue, 32
Caramelized banana, 34
Fresh figs, 35
Caramelized peach, 36
Caramelized mandarin, 36
Catalan custard, 36
Pistachio, 36
Tiramisu, 36
Chocolate and pralini, 36
Kaffir lime, 36
Tocino de cielo, 38
Savarin, 40
Saffron and apple tart, 44
Saffron, apple and chocolate tart, 46

SOUFFLÉ TARTS
Pear soufflé and other fruits, 50
Soufflé with chocolate mousse, 56

CHOUX
Pâte à choux with butter, 65
Pâte à choux with lard, 65
Pâte à choux with olive or sunflower oil, 65
Craquelin, 65
Crème pâtissière, 71
Variations of the crème
Pâtissière, 71

PUFF PASTRY
Classic puff pastry, 83
Inverse puff pastry, 83
Quick puff pastry, 83
Chocolate puff pastry, 83
Millefeuille
Hazelnut pralini millefeuille, 86
Whipped cream millefeuille, 90
Crème pâtissière and fruit
Millefeuille, 92
Strips and tarts
Assembling strips and tarts, 98
Cherry tart, 97
Apricot tart, 99
Apple tart, 100
Fig tart, 102
Plum tart, 103
Peach strip, 104
Apricot strip, 105
Fig strip, 106
Apple strip, 107
Neapolitan sfogliatella, 109

SPONGE CAKES
Water sponge cake, 117
Castela sponge cake, 121
Opera, 127
Black corn, 127
Pistachio alhambra , 127
Sacher, 131
Dacquoise, 131
Other sponge cakes
Caramel sponge cake, 133
Walnut and honey sponge cake, 133
Malaga sponge cake, 133
Flourless sponge cake, 133
Magdalena sponge cake, 133
Extra virgin olive oil sponge cake, 137
Marzipan sponge cake, 137
Pâte à choux sponge cake, 137
Chocolate genoise, 137
Almond genoise, 137
Sheet cakes
Three chocolates, 140
Truffle, 142
Truffle and cream, 143
Pistachio and red berries, 144
Saint mark cake, 145
Apricot sachertorte, 146
Raspberry sachertorte, 146
Black corn, 148
Crispy core, 150
Opera cake, 151

TRAVEL CAKES
Lemon cake, 157
Vanilla cake, 157
Chocolate cake, 157
Raspberry cake, 157
Banana cake, 157
Financiers, 162
Cheesecake, 168
Russian cake, 172
Gâteau progrès, 178
Panettone, 184

ENTREMET
Glazes, 199
Sprays, 202
Fall, 206
Snow rose, 208
Desert flower, 210
Yogurt and yuzu, 212
Royal gianduja, 214
Caramel, 216
White lady, 218
Mont blanc, 220
Coconut, pear and caramel, 222
Cherries and fresh cheese, 224
Cassis and hazelnut praliné, 226
Black forest, 228
Caramel and coffee, 230
Catalan custard and manjari, 232

RECIPES, 237



No returns on books.


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RADIX by Paco Torreblanca
Average Customer Rating
(2 reviews)
52
Great book but only for experienced Got this in a promo from bakedeco. Great coffee table book and is a nice read but is for the pros which I am not. I can make some of the stuff.
By J, Pa on May 4, 2024
Inspiring How could you ever say anything bad about a Paco Torreblanca book. I hope he will continue to write books.
By luis perez, California on October 13, 2023