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EVOLUTION

Techniques and Ingredients by Pastry Chef Jordi Puigvert

EVOLUTION

The publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries.

His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine.

Finding Gaston

Cocina Peruana Para El Mundo

Finding Gaston

Finding Gaston is a colorful documentary depicting the numerous accomplishments of Peruvian chef Gaston Acurio.

The documentary follows Acurio around the world as he promotes his country's cuisine with an entourage of nine other chefs.

Alain Ducasse

La Manufacture de chocolat

Alain Ducasse

I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris.

I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate.

I was impressed, but skeptical when it all started.

But am thrilled the movement has taken off in so many ways and directions.

El Somni - The Dream of a 'GastrOpera'

A Culinary perspective concieved as an opera by the Roca Brothers

El Somni - The Dream of a 'GastrOpera'

The conception of a multisensory experience establishes innovation, a vanguarde arts and culinary art as the embrace and enhancement of creativity.

The Roca Brothers reveal a "Theatrical Theme", a Culinary Opera, constituted by several components, which harmoniously combined and structured, emerge, intending to evolve our point of view, refering to the dining procedure.

The secrets of ice cream, ice cream without secrets

A new book by Angelo Corvitto

The secrets of ice cream, ice cream without secrets

In English and Spanish, this book is much more than just a simple ice-cream making manual for ice-cream makers.

It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible, adapted to their own needs and their own means.