{"id":52338,"date":"2020-04-22T17:17:52","date_gmt":"2020-04-22T15:17:52","guid":{"rendered":"https:\/\/www.santpol.edu.es\/libros-de-cocina-y-hoteleria-con-sello-euht-stpol-alumni\/"},"modified":"2023-07-10T11:04:19","modified_gmt":"2023-07-10T09:04:19","slug":"llibres-de-cuina-i-hoteleria-amb-segell-euht-stpol-alumni","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/llibres-de-cuina-i-hoteleria-amb-segell-euht-stpol-alumni\/","title":{"rendered":"Llibres de cuina i hoteleria amb segell EUHT StPOL Alumni"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]El 23 d’abril se celebra el Dia Internacional del Llibre amb l’objectiu de fomentar la lectura, una data reconeguda per la UNESCO al 1988. A m\u00e9s, a Catalunya se celebra la diada de Sant Jordi, data en la qual a m\u00e9s dels llibres, les roses tamb\u00e9 prenen protagonisme. En aquesta edici\u00f3 particular del Dia Internacional del Llibre, en ple estat d’alarma i en confinament per la crisi del coronavirus, des de l\u2019EUHT StPOL us portem a casa alguns llibres de cuina i hoteleria amb segell EUHT StPOL Alumni, \u00e9s a dir, llibres on l\u2019autor \u00e9s antic alumne EUHT StPOL. A llegir!<\/strong>[\/vc_column_text][vc_separator][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1587568778231{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

RAM\u00d3N FREIXA<\/strong><\/span><\/h3>\n

Secuencias. Ram\u00f3n Freixa <\/strong><\/em>(Editorial Everest, 2014)<\/p>\n

El volum, amb m\u00e9s de 400 p\u00e0gines, est\u00e0 ple de fotografies que acompanyen els textos de les creacions i receptes del xef Ram\u00f3n Freixa; amb un pr\u00f2leg de Joan Roca, xef del Celler de Can Roca. El llibre cont\u00e9 m\u00e9s de cent receptes, ordenades i classificades en dues seccions o cap\u00edtols diferents: D’un mos, –dedicat als aperitius i snacks– i Seq\u00fc\u00e8ncies, –que inclou les receptes d’entrants, carns i peixos.<\/p>\n

Ram\u00f3n Freixa va estudiar Gesti\u00f3 i Direcci\u00f3 Hotelera a l\u2019EUHT StPOL i actualment compta amb dues estrelles Michelin i tres Sols Repsol pel seu restaurant Ram\u00f3n Freixa Madrid.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52309″ primary_title=”” hover_title=”Secuencias” align=”left”]<\/p>\n

Ram\u00f3n Freixa<\/strong><\/h2>\n

Editorial Everest, 2014<\/p>\n

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XAVIER PELLICER<\/strong><\/span><\/h3>\n

Grandes platos para treinta obras maestras de la pintura\u00a0 <\/strong><\/em>(Galerada, 2011)<\/p>\n

Una proposta cultural i culin\u00e0ria del xef Xavier Pellicer i del cr\u00edtic i historiador de l\u2019art Francesc Miralles. El llibre parteix d’una selecci\u00f3 d’unes trenta obres de la pintura de tots els temps: Leonardo de Vinci, Tiziano, Rembrandt, Vel\u00e1zquez, Barcel\u00f3, Dal\u00ed, Mir, Mir\u00f3.. Quina \u00e9s la recepta que provoca cada pintura?<\/p>\n

En Xavier Pellicer \u00e9s antic alumne de l’Escola Universit\u00e0ria d’Hoteleria i Turisme de Sant Pol de Mar. Va ser cap de cuina del restaurant El Rac\u00f3 de Can Fabes (1992 -1999) de tres estrelles Michelin i posteriorment, xef director del restaurant \u00c0bac de Barcelona des del 1999 fins al 2010, amb el qual va aconseguir dues estrelles Michelin. Actualment, compta amb el restaurant Xavier Pellicer<\/a> a Barcelona.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52293″ primary_title=”” hover_title=”Grandes platos para treinta obras maestras de la pintura” align=”left”]<\/p>\n

Xavier Pellicer<\/strong><\/h2>\n

Galerada, 2011<\/p>\n

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MIQUEL ANTOJA<\/strong><\/span><\/h3>\n

101 recetas para triunfar<\/a> <\/strong><\/em>(Libros C\u00fapula, 2018)<\/p>\n

Un recull de les receptes i els plats que m\u00e9s identifiquen la cuina, dol\u00e7a i salada, del xef Miquel Antoja, antic alumne de l’EUHT StPOL.<\/p>\n

Antoja ha treballat sota les ordres de xefs com Ram\u00f3n Freixa (tamb\u00e9 antic alumne de l\u2019EUHT StPOL i autor d’un dels pr\u00f2legs d’aquest llibre) o Carme Ruscalleda, de qui va ser xef directiu i creatiu dels seus tres restaurants a Sant Pol de Mar, Barcelona i T\u00f2quio. Des del 2017 Antoja es dedica a l’assessorament de restaurants, formaci\u00f3, serveis de c\u00e0tering,<\/a> esdeveniments privats i showcookings[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52302″ primary_title=”” hover_title=”101 recetas para triunfar” align=”left”]<\/p>\n

Miquel Antoja<\/strong><\/h2>\n

(Libros C\u00fapula, 2018)<\/p>\n

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JOSE RAMON CASTILLO\u00a0<\/strong><\/span><\/h3>\n

Postres con cari\u00f1o <\/strong><\/em>(Planeta M\u00e9xico, 2018) Disponible: llibre electr\u00f2nic<\/a><\/em><\/p>\n

80 receptes de rebosteria d’un dels millors xocolaters de el m\u00f3n. JoseRa, com se’l coneix en el sector culinari, va estudiar, entre d\u2019altres centres, a l’EUHT StPOL. Va ser guanyador del Concurs de Cuina Jove de Catalunya<\/a> organitzat per l’Hotel-Escola de Sant Pol de Mar i el 2006 va fundar QUE BO! Ostenta el t\u00edtol de Mestre Xocolater de les Am\u00e8riques<\/strong> atorgat per la Universitat Cergy Pontoise, a Fran\u00e7a; i ha estat seleccionat com un dels millors xocolaters de el m\u00f3n<\/strong> per Le Guide Des Croqueurs De Chocolat; entre d’altres distincions.<\/p>\n

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Jose Ramon Castillo<\/strong><\/h2>\n

Planeta M\u00e9xico, 2018<\/p>\n

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JOSEP VILELLA<\/strong><\/span><\/h3>\n

Cuinem<\/strong><\/a>\u00a0en fam\u00edlia <\/strong><\/a>(Pag\u00e8s Editors, 2017)<\/p>\n

Inclou 20 receptes de cuiners internacionals com\u00a0Mauro Colagreco, Heston Blumenthal, Andoni Luis i Haritz Ad\u00fariz, Carles Gaig, Joan Roca, Carme Ruscalleda, Pedro Subijana, Georges Blanc, Juan Mari i Elena Arzak, Hans Haas, Beno\u00eft Violier, Jean Andr\u00e9 Charial, Mart\u00edn Berasategui; entre d\u2019altres.<\/strong><\/p>\n

Josep Vilella, \u00e9s antic alumne de l\u2019EUHT StPOL i t\u00e9 una dilatada traject\u00f2ria en el m\u00f3n de la gastronom\u00eda. \u00c9s conegut per ser membre del col\u00b7lectiu \u201c5 a Taula\u201d que publica a La Vanguardia i de l\u2019Acad\u00e8mia Catalana de Gastronomia i Nutrici\u00f3.<\/p>\n

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Josep Vilella<\/strong><\/h2>\n

(Pag\u00e8s Editors, 2017)<\/p>\n

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M\u00e9s llibres connectats amb l\u2019EUHT StPOL<\/strong><\/h2>\n

A m\u00e9s dels llibres de cuina i hoteleria<\/strong> amb segell d’antics alumnes de l’Escola, entre l’equip docent<\/strong> dels diferents programes acad\u00e8mics de l\u2019EUHT StPOL tamb\u00e9 es troben publicacions sobre el sector hoteler, tur\u00edstic i gastron\u00f2mic. Alguns exemples:[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1587568778231{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

T\u00e9cnicas de marketing y estrategias para restaurantes\u00a0<\/strong><\/h4>\n

(Pearson Educaci\u00f3n, 2002)<\/p>\n

Josep Maria Vallsmadella<\/strong><\/p>\n

Conceptes, t\u00e8cniques i coneixements de m\u00e0rqueting i direcci\u00f3 estrat\u00e8gica de restaurants i cadenes de restauraci\u00f3, per millorar els resultats del negoci.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52321″ primary_title=”” hover_title=”T\u00e9cnicas de marketing y estrategias para restaurantes” align=”left”]<\/p>\n

Josep Maria Vallsmadella<\/strong><\/h2>\n

(Pearson Educaci\u00f3n, 2002)<\/p>\n

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Estiuejants, excursionistes i forasters: La hist\u00f2ria del turisme a la Vall de Camprodon\u00a0<\/strong><\/h4>\n

(Brau Edicions, 2019)<\/p>\n

Ester Noguer<\/strong><\/p>\n

Descripci\u00f3 de la hist\u00f2ria del turisme a la Vall de Camprodon des de finals del segle XIX fins als nostres dies, explicant l’estiueig, l’excursionisme i el turisme de despr\u00e9s de la Guerra Civil fins als nostres dies.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52325″ primary_title=”” hover_title=”Estiuejants, excursionistes i forasters: La hist\u00f2ria del turisme a la Vall de Camprodon” align=”left”]<\/p>\n

Ester Noguer Junc\u00e0<\/strong><\/h2>\n

(Brau Edicions, 2019)<\/p>\n

[+][\/vc_hoverbox][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1587568778231{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column width=”2\/3″][vc_column_text]<\/p>\n

Prontuario para la elaboraci\u00f3n de un TFG basado en la creaci\u00f3n de una empresa<\/strong><\/h4>\n

(Delta Ediciones, 2018)<\/p>\n

Carles Barriocanal<\/strong><\/p>\n

Promptuari de suport per a l’alumne que cursa el Treball de Final de Grau (TFG), en el qual trobar\u00e0 pautes, estructures i aspectes conceptuals que li serviran de suport per a l’elaboraci\u00f3 del seu propi projecte, i per als tutors, amb el qual podran refor\u00e7ar i guiar els alumnes en aspectes clau.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52328″ primary_title=”” hover_title=”Prontuario para la elaboraci\u00f3n de un TFG basado en la creaci\u00f3n de una empresa” align=”left”]<\/p>\n

Carles Barriocanal<\/strong><\/h2>\n

(Delta Ediciones, 2018)<\/p>\n

[+][\/vc_hoverbox][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]El 23 d’abril se celebra el Dia Internacional del Llibre amb l’objectiu de fomentar la lectura, una data reconeguda per la UNESCO al 1988. A m\u00e9s, [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":52335,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1947,6216,4771,5025,10],"tags":[4404,5300,5774,5777,6973,6974,6975,6976,6977,6978,6979,6980,6981,6982,6983,6984,6989,6990,6991,6986,6987,6988,6985,6847,6848,6849,1972,4341,6852,6853,6854,6855,5640,6857,6858],"class_list":["post-52338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alumni-2","category-noticias-euht-stpol-ca","category-noticias-home-en-ca","category-noticias-inicio-ca","category-sense-categoria","tag-4404","tag-5300","tag-5774","tag-5777","tag-6973","tag-6974","tag-6975","tag-6976","tag-6977","tag-6978","tag-6979","tag-6980","tag-6981","tag-6982","tag-6983","tag-6984","tag-6989","tag-6990","tag-6991","tag-6986","tag-6987","tag-6988","tag-6985","tag-alumni-ca","tag-antiguos-alumnos-ca","tag-cocina-ca","tag-gastronomia-ca","tag-hoteleria-ca","tag-jose-ramon-castillo-ca","tag-josep-vilella-ca","tag-libros-ca","tag-libros-recetas-ca","tag-miquel-antoja-ca","tag-ramon-freixa-ca","tag-xavier-pellicer-ca"],"yoast_head":"\nLlibres de cuina i hoteleria amb segell EUHT StPOL Alumni - 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