Recipes and anecdotes: The best books on El Celler de Can Roca
From recipes for some of their famous dishes to cooking tips and numerous stories and anecdotes about El Celler de Can Roca and its tours with BBVA around the world. These are just some of the things you can find in these books on the Roca brothers, which show us how their art and mastery go far beyond the kitchen at El Celler.
'El Celler de Can Roca'
Since it was first established more than 30 years ago, El Celler continues to be an inspiration for cooking lovers and future chefs alike. This book transports readers into the atmosphere at the three star Michelin restaurant and reveals all its secrets. It has been translated into five different languages, demonstrating that there are no borders in the Roca universe.
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'Cocina con Joan Roca: técnicas básicas para cocinar en casa' (Cooking with Joan Roca, Basic Techniques for Cooking at Home)
This book is for people who are not expert chefs, but who want to improve their culinary skills. They’ll find advice and explanations about techniques, cooking utensils and even some simple recipes from Joan Roca himself.
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'Cocina con Joan Roca a baja temperatura' (Cooking with Joan Roca at Low Temperatures)
Low temperature cooking is one of the techniques this flagship restaurant of the culinary world uses the most. “Slow cooking and low temperature cooking was definitely knowledge that was passed down from our mothers and grandmothers,” explains Joan Roca. That’s why he’s sharing this technique with readers. Thanks to recent technological developments, it has become more popular. The result? Dishes that are healthier and better tasting.
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'Dulces sensaciones' (Sweet Sensations)
Dessert lovers are in luck now that Jordi Roca has put all his ingenuity and creativity within reach in several books, including Dulces sensaciones (Sweet Sensations). With techniques and ingredients that are widely available, readers can follow some of the youngest Roca brother’s most original recipes.
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'Cocina en casa los postres de Jordi Roca' (Making Jordi Roca’s Desserts at Home)
With the parameters of inspiration, memories, parties and classics, Jordi Roca surprises readers in this guide to desserts. He combines fun and original recipes with a number of tricks and secrets to help readers bring out their inner pastry chef.
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'Anarkia'
In 'Anarkia', the best pastry chef in the world in 2014 takes on an ambitious project where he shares how to prepare more than 100 of his creations with readers. The book includes more than 2,000 pictures of the desserts that made Jordi a dessert legend.
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'Los postres de Jordi Roca' (The Desserts of Jordi Roca)
The youngest Roca brother’s original and fun way of creating never ceases to surprise. One example of this is Los postres de Jordi Roca, (The Desserts of Jordi Roca), a book that takes readers on a trip through the four seasons of the year with desserts like carpaccio of caramelized figs and anise, curry muffins and pineapple, mango and passion fruit soup.
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'Tras las viñas' (Behind the Vineyards)
Good food should be accompanied by good wine and who better to recommend the best wines than Josep Roca. In Tras las viñas (Behind the Vineyards), El Celler de Can Roca’ sommelier and the psychologist Inma Puig travel to vineyards around the world to discover the secrets of some of these wines and the people who enjoy them.
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'Cocinando un tributo' (Cooking a Tribute)
Another clear example of the international scope of the Roca brothers are the BBVA tours to different places in the world. The first BBVA Tour in 2014 took the three brothers to the U.S., Mexico, Colombia and Peru. Cocinando un tributo (Cooking a Tribute) tells the story of their experiences in these countries, told by French journalist María Canabel. She tells the intricacies of the El Celler de Can Roca’s international adventure in more than 400 pages of anecdotes, pictures, and of course, many of the recipes from the menus they prepared.
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'El Celler de Can Roca: generando valor en empresas de servicios' (El Celler de Can Roca: Generating Value in Service Companies)
This book analyzes El Celler de Can Roca from a different perspective: the value of its brand. El Celler has become an enormously successful company, and Carles Cabrera, Director General of the Institut Cerdà, tries to explain this success to readers - a corporate management model that can serve as an example to everyone dreaming of opening a restaurant.
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