The Spanish chef, Ramon Morato, compiles 15 innovative projects in which he analyzes current patisserie and chocolaterie through the prism of science, anthropology, nutrition, sociology, design and craftsmanship.

A couple of years ago, Ramon Morató and Enric Rovira shared a trip from Barcelona to Boston. Both were to give a lecture on chocolate at Harvard, as part of the Science& Cooking program directed by Ferran Adrià at the American university. During the flight, Morató, a great admirer of Rovira, insisted once again on the need for the sector to put all his vast knowledge in a book. Rovira, also once again, was elusive and counter-attacked: ‘Don’t bother me! The one who has to make a book is you. Besides, you already have it almost done. You just have to put it in order and give it shape. Do as the musicians do – a compilation.’

This is how Files, a major work signed by Ramon Morató, with the creative design of ZOO Studio, the spectacular photos by Ivan Raga and the edition of Books for Chefs and so good.. magazine, began to take shape. The new and long-awaited second book by Ramon Morató compiles the best projects developed by the Catalan chef in the last 6 years. As he himself states, ‘it is not a monographic book but the sum of several different projects. It is classified in folders, those work folders that I use every time I start a new project and that I close when I finish it to continue dreaming and imagining the next one to come.’

In short, Files is much more than a common book, it is a masterful compendium of various studies, developments of unique recipes, reflections on today and tomorrow, comparisons, interesting and innovative techniques and new applications. In total almost a hundred creations among which the reader will find plated desserts, bonbons, bars and tablets, macarons, cakes, cotton cheesecakes, choux, tarts, entremets, tartelettes, snacks, ice creams...