IDEAS Y RECETAS ENTRE LA COCINA Y LA PASTELERIA

Ideas and recipes between cuisine and patisserie" is the long title of the new book by chef and professor at the EPGB, Jose Romero, edited by Grupo Vilbo. It's a long title since it was probably very difficult to make shorter, as concentrating this chef's multidisciplinary career in a few words was an impossible challenge. Having an eminently culinary education, his teaching position in a dynamic center open to all kinds of culinary trends, as is the case of the Barcelona Guild College of Confectionery, has allowed him to go from sweet to savory, from kitchen basics to pastry and baked doughs, to become a well-rounded professional who expresses his creativity in all these areas. "Ideas and recipes between cuisine and patisserie" is in English and Spanish.

Ideas and recipes between cuisine and patisserie" is the long title of the new book by chef and professor at the EPGB, Jose Romero, edited by Grupo Vilbo. It's a long title since it was probably very difficult to make shorter, as concentrating this chef's multidisciplinary career in a few words was an impossible challenge. Having an eminently culinary education, his teaching position in a dynamic center open to all kinds of culinary trends, as is the case of the Barcelona Guild College of Confectionery, has allowed him to go from sweet to savory, from kitchen basics to pastry and baked doughs, to become a well-rounded professional who expresses his creativity in all these areas. "Ideas and recipes between cuisine and patisserie" is in English and Spanish.