Joanna Artieda #PR61 (ebook)

THE FOUR SEASONS focuses on presenting the work of our most international pastry chef: Joanna Artieda. The Pamplona native teaches at pastry schools and works for restaurants around the world creating "exclusive and personalized" desserts.

In the pages of this monograph, dedicated exclusively to her personal vision of sweet cuisine and pastry, all her secrets are revealed. Her vision involves a commitment to author's cuisine, made with the best raw materials and with a discourse that champions local produce. This edition of PastryRevolution expresses the decline of the sweet universe classified by product family and according to its season. Joanna thus approaches her particular work through 40 unique, detailed, and commented creations. Examples include 'Almond Blossom Shortbread' (spring), 'Fruit Blood Sausage' or 'Watermelon and Txuleta Tartare' (summer), 'Quince Paste' (autumn), and 'Borage Crêpe Suzette' (winter).

Artieda grew up in a family pastry shop. From there, she fell in love with the craft and sealed her destiny. After completing her culinary and pastry studies, she trained and worked with some of the best chefs in the world: Martín Berasategui, Pedro Subijana, Michel Bras, brothers Albert and Ferrán Adrià, and Gaggan Anand. After receiving several awards (in 2016 she achieved recognition as the first woman to be named Best Spanish Chef) and working in these kitchens, she became an advisor for gastronomic projects and a dessert consultant for restaurants and other hospitality establishments nationally and internationally.

Thanks to her command of technique, the creator of sweet experiences developed and created a very personal pastry style around confectionery that led her to found her own brand and company, 'JoannArtieda', in 2017. Under her brand, Joanna teaches masterclasses in professional schools and develops consultancies and private training for restaurants in Spain, the United Arab Emirates, the United Kingdom, Morocco, Saudi Arabia, Turkey, and Italy, among others. This gastronomic research studio 'JoannArtieda', specialized in food technology and science, promotes and offers a comprehensive service aimed at the food industry, analyzing market trends, designing exclusive concepts, and implementing them by optimizing the necessary industrial processes. They adapt to all needs, building a personalized and unique experience. In conclusion, tailor-made concepts for the client.