Cook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. It is a small culinary encyclopedia. This book shares twenty-five years of professional knowledge in an easy, visual and educational manner: boiling, frying, curing, pickling, blanching, marinating, grilling, smoking, and many other essential techniques that you can put into practice with a selection of easy, delicious recipes. This is a definitive guide to the secrets of cooking. The book demonstrates every aspect of cookery: how to organise the weekly shop, the basic tools, the essential cuts, taking care of food, seasonal products, tricks and advice to optimise your cooking and the best way to conserve ingredients, plus a selection of simple recipes that put all the techniques described in the book into practice. In these pages one of the world's greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional. AUTHOR: Joan Roca began his professional career with his parents and grandparents in the Catalan family restaurant and combined this work with his studies at Escola d'Hosteleria in Girona, where he also taught classes. Today he runs the three-star Michelin El Cellar de Can Roca currently considered one of the best in the world with his two brothers, Josep, the sommelier, and Jordi, the pastry chef.