{"id":52347,"date":"2020-04-22T17:17:52","date_gmt":"2020-04-22T15:17:52","guid":{"rendered":"https:\/\/www.santpol.edu.es\/llibres-de-cuina-i-hoteleria-amb-segell-euht-stpol-alumni\/"},"modified":"2023-07-10T11:02:26","modified_gmt":"2023-07-10T09:02:26","slug":"cooking-and-hospitality-books-euht-stpol-alumni","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/en\/blog\/cooking-and-hospitality-books-euht-stpol-alumni\/","title":{"rendered":"Cooking and Hospitality Books with EUHT StPOL Alumni seal"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]The World Book Day is celebrated on April 23rd<\/sup> with the aim to promote reading, a date recognized by UNESCO in 1988. Furthermore, Catalonia celebrates Sant Jordi (Saint George\u2019s day), a date on which, in addition to books, roses also take centre stage. In this particular edition of the World Book Day, in full state of alarm and in lockdown due to the crisis of the coronavirus, from EUHT StPOL we bring you home some cooking and hospitality books with an EUHT StPOL Alumni seal, that is, books in which the author is an EUHT StPOL alumni. Let’s read!\u00a0<\/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

The volume, with more than 400 pages, is full of photographs that are next to the texts of the creations and recipes of Ram\u00f3n Freixa; with a prologue by Joan Roca, chef of El Celler de Can Roca. The book contains more than one hundred recipes, ordered and classified in two different sections or chapters: In one bite, –dedicated to appetizers and snacks– and Sequences, –which includes recipes for starters, meat and fish.<\/p>\n

Ram\u00f3n Freixa studied Hospitality Management at EUHT StPOL and currently has two Michelin stars and three Repsol Suns for his restaurant Ram\u00f3n Freixa Madrid.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52310″ 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>(Big recipes for thirty painting masterpieces) Galerada, 2011<\/p>\n

A cultural and culinary proposal by chef Xavier Pellicer and art critic and historian Francesc Miralles. The book is based on a selection of approximately thirty painting materpieces from all times: Leonardo de Vinci, Tiziano, Rembrandt, Vel\u00e1zquez, Barcel\u00f3, Dal\u00ed, Mir, Mir\u00f3… What is the recipe that each painting evokes?<\/p>\n

Xavier Pellicer is a former student of the University School of Hotel Management and Tourism of Sant Pol de Mar. He was head chef at restaurant El Rac\u00f3 de Can Fabes (1992 -1999) with three Michelin stars and later, head chef at \u00c0bac restaurant in Barcelona from 1999 to 2010, with which he got two Michelin stars. He is currently in charge of his restaurant Xavier Pellicer<\/a> in Barcelona.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52294″ 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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[\/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

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

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

A collection of the recipes and dishes that most identify the cuisine, sweet and savoury, of Miquel Antoja, former student of EUHT StPOL.<\/p>\n

Antoja has worked under the orders of chefs such as Ram\u00f3n Freixa (also an EUHT StPOL alumni and author of one of the prologues of this book) or Carme Ruscalleda, of whom was manager and creative chef of her three restaurants in Sant Pol de Mar, Barcelona and Tokyo. Since 2017 Antoja has been working as a consultant for restaurants, training, catering<\/a> services, private events and showcookings.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52303″ 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>(Deserts with love). Planeta M\u00e9xico, 2018. Available: e-book<\/a><\/em><\/p>\n

80 pastry recipes from one of the best chocolate makers in the world. JoseRa, as he is known in the culinary sector, studied, among other centres, at EUHT StPOL. He was the winner of the Young Cooking Contest of Catalonia<\/a> organized by the Hotel-School of Sant Pol de Mar and in 2006 he founded QUE BO! Chocolater\u00eda Mexicana Evolutiva and Aula QUE BO! Chocolate Makers Training Center. He holds the title of Master Chocolatier of the Americas<\/strong> granted by the University Cergy Pontoise, in France; and has been selected as one of the best chocolatiers in the world<\/strong> by Le Guide Des Croqueurs De Chocolat; among other distinctions.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52314″ primary_title=”” hover_title=”Postres con cari\u00f1o” align=”left”]<\/p>\n

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

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

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

Cocinar en fam\u00edlia<\/a> (Cooking in family). <\/strong>Milenio Publicaciones, 2018<\/p>\n

It includes 20 recipes from international chefs<\/strong> such as Mauro Colagreco, Heston Blumenthal, Andoni Luis and Haritz Ad\u00fariz, Carles Gaig, Joan Roca, Carme Ruscalleda, Pedro Subijana, Georges Blanc, Juan Mari and Elena Arzak, Hans Haas, Beno\u00eft Violier, Jean Andr\u00e9 Charial and Mart\u00edn Berasategui, among others.<\/p>\n

Josep Vilella studied at EUHT StPOL and has a long career in the world and gastronomy. He is known for being a member of the group “5 a Taula” published in La Vanguardia and of the Catalan Academy of Gastronomy and Nutrition.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52343″ primary_title=”” hover_title=”Cuinem en fam\u00edlia” align=”left”]<\/p>\n

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

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

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More books connected with EUHT StPOL <\/strong><\/h2>\n

In addition to the cooking and hospitality books with the seal of the School’s alumni, the teaching staff<\/strong> of the different academic programs of EUHT StPOL also have publications on the hospitality, tourism and gastronomy sector. Some examples:[\/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

(Marketing techniques and strategies for restaurants). <\/strong>Pearson Educaci\u00f3n, 2002<\/p>\n

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

Concepts, techniques and knowledge of marketing and strategic management of restaurants and restaurant chains, to improve business results.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52322″ 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). In catalan<\/em><\/p>\n

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

Description of the history of tourism in Camprodon Valley (Catalonia) from the end of the 19th century to the present day, telling the story of summer holidays, hiking and tourism from after the Civil War to the present day.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52326″ 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

(Compendium for the elaboration of a TFG based on the creation of a company) <\/strong>Delta Ediciones, 2018<\/p>\n

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

A support document for students doing their Final Degree Project (TFG), in which they will find guidelines, structures and conceptual aspects that will support them in the development of their own project, and for tutors, in order to be able to reinforce and guide students in key aspects.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_hoverbox image=”52329″ 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]The World Book Day is celebrated on April 23rd with the aim to promote reading, a date recognized by UNESCO in 1988. 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