EVOLUTION
Techniques and ingredients for modern pastry
Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum. This is what evolutionary pastry is about, which Jordi Puigvert practices and teaches all over the world as a technical advisor for countless firms. And this is in fact the subject which this book, published by Grupo Vilbo and So Good.. magazine, revolves around.
ART & METHOD IN THE MENU
Most instructive and exciting little deflections in pastry! A bright and creative idea which we should have invented somehow if Jordi hadn’t proposed it in an ingenuous and gourmand way in his book, which I am glad to comment. On these pages, you will come across the art of subliming your sweet presentations, of making the most beautiful creations and reaching the ultimate thing in terms of exigency and refinement! Yes, it is a fact, pastry is not what it used to be: it is now a land of endless expression which offers us a research field like no other. The art resides in deceiving the eye, the secret dissimulation, the hidden side of food, which allows us to place our creations at an ‘increasing level’, or even beyond!
Desserts complement each other and reach the top of artistic creation. Ephemeral and magical, it is suddenly pleasure for our eyes and then it melts in our mouth, just like a divine transmission. Pastry is indeed an absolute technique, a drastic methodology to reach dreams. All this is Jordi’s dichotomy, who likes to play between pure technique and evident simplicity. He sublimates the recipes by combining gourmand ideas through methods of creation revealed in this book. Art and method meet, undoubtedly, in one of the most generous books ever, which tells a story by associating senses and disclosing the most subtle essence. Besides whetting your appetite, this book encourages you to start working and practicing this wonderful gymnastics of creating sweet emotions.
Christophe Adam
A NECESSARY BOOK
I had the chance to meet Jordi Puigvert personally not very long ago, although I had already heard of his professionalism and experience through his demonstrations.
After the first impression, I was amazed to discover an extremely active, dynamic man who exuded passion for his job. Without any doubt, especially now that I know him pretty well, I would describe Jordi as the pastry’s roadrunner, a polyvalent man who, thanks to his curiosity and ability to speak different languages, has traveled the world for good few years showing his professionalism. These days, Jordi is a good example for all the entrepreneurs.
This book is a stop in Jordi’s way, only a brief one though. However, it must have been a useful stop for him to organize the immense quantity of information he has compiled and which he has generously wanted to share in this book.
This is a necessary book. Numerous new products and techniques have appeared in gastronomy. Many of them have become habitual, but unfortunately they have sometimes been used the wrong way, often due to lack of information. Besides showing Jordi’s work, one of the objectives of this book is to clarify that situation and demonstrate, in a didactic and simple way, all the uses and techniques which we can develop in order to work in a more intelligent, sensible way.
Thanks to his teaching skills, fully proven for so long at the Escola d’Hosteleria in Girona, and his honesty, Jordi has found the way to capture the best of his savoir faire into this book.
Congratulations on your job, Jordi, and thank you for sharing your knowledge with us. This book is a good reflection of your love and passion towards our profession.
Ramon Morató
CURIOSITY, EXPERIENCE AND SENSE OF HUMOR
About 14 years ago, Jordi’s father, Mr. Xavier Puigvert, told us: ‘my son is studying to be a cook, but I think he will finally opt for pastry. I’ve spoken to him about your idea of opening a restaurant dessert school in Barcelona and he’s interested in talking to you’. I still remember the day we first met that very young boy, brimming with energy and enthusiasm, wearing John Lennon’s style glasses and with spiky hair. He was the first student enrolling at ESPAISUCRE, an enrollment which went through some obstacles due to some problems regarding the building works of our project. But today, we are proud to say that Jordi Puigvert took part in the important ‘dream team’ which started this crazy adventure called ESPAISUCRE.
We can absolutely state that, besides being a good person and having a great sense of humor,
Jordi is an experienced professional, both serious and curious.
Throughout this book, you will see reflected all the years Jordi has devoted to the new techniques and ingredients, and how this generous educator has managed to create his own style by fusing the different things he has learned from his ‘teachers’.
Congratulations Putxi, and thank you for your contribution to the history of pastry. You will always have our firm support.
Xano Saguer y Jordi Butrón
