Prolonging The Magic Cake Rar Pdf As PDF

For sorne time now, the future of the cake and pastry sector has been This book you have in your hands reflects al the knowledge and expe under debate.

Prolonging The Magic Cake Rar Pdf As PDF

Download View Chocolate Ch - Ramon Morato - Espaol Ingles.pdf as PDF for free.

He shows us the mutiple ways it is possible to apply and combine the real star in this book, which at this very moment you are holding in your hands: chocolate.

These encounters hove allowed me to get to know the man himself as a person, as well as on a professional leve, while at the same time enabling me to enjoy moments in which creative synergies flowed in a fluid and natural man ner.

The fact is, his personal qualities endear him to you, whereas his profess,onalism has been clearly demonstrated, beyond the merits of his admirable cv; his occupational training period and his contributions to specialized magazines, as we1 as his teaching experience as manager of Aula Chocovic, nowadays Chocolate Academy.

I woud ike to soy something about his personal qualities, which play a decisive role in nurturing his ove for the profession.

Ramon is a creative person, as we1 as serious, Joya and generous.

Hs creativity comprises two qualities that rorey show up at the same time.

The master chef. not only has a way with people, making him an excelent team eader but aso displays a strong fascination for culinary products as we1 as a deep respect for their properties.

Finaly, Ramon displays his generosity by offering the recipes for his creations to others, accompanying the for mer with comments and theoretical notes, which make them even more valuable, because he Is adding a detailed descrlption of techniques which are extremey useful later on, when it comes to preparing the rele vant culinary product.

The contents of this book - which hove been clearly divided into different parts - make it possible to up-date the various different products on offer in the establishments and provide us with ideas for creating new ones.

Professionas will obtain extraordinary results and lmmense satis faction from appying the recipes offered to us in this book.

In the present-day Spanish cake and pastry sector, there is a generation of professionals who stand out from the rest, because despite their youth, they have an extensive track record and a soid grounding, as well as having proven their creativity.

They are master chefs who are already in the vanguard of cake and pastry making in our country.

Ramon Morat is a clear example of this seect club and is the star of this asure for us to present the sector with such a valuable asset, possessed with patience, willingness to work hard and a sense of rigor, three qua sents two years of hard work and perseverance during which time Ramon Morat has tried to put down in writing ali his knowledge, ali the results obtained from his research and ali his talent.

The result is there for ali to see: a lengthy work, which encompasses everything one shoud know about chocolate on a professional leve and in which nobody has been omitted, because nobody here takes a secondary role.

Ramon Morat, despite his young age, has aready dedicated 18 years of his lite to studying cake and pastry making in general, and to chocolate in particular.

Morat and chocolate are practically synonyms, or at the very least two haves of an inseparable binomial.

I t is easy to work with somebody who knows what they want, who outli nes everything befare beginning a task, and who approaches the task with tremendous rigor as we1 as setting themselves the highest stan dards.

There are no gratuitous statements in this book, nor recipes that hove not been submitted to exhaustive tests, nor any loase ends eft dangling.

There is a need in this professional sector for a book consisting of a rigo rous, in-depth study of chocolate, in al its manifestations and variants.

The authors aim when writing this extensive work was to give equa importance to the results obtained from al the research he made and al the technologica aspects in general, as we1 as to the numerous recipes that hove been incuded, and which contain the minutest details.

The perfect balance between theory and practice is what makes this book so successful.

I could not imagine then that one day I woud have my own ways of improving the leve of food safety in our culinary products.