JOSPER

The secrets behind the charcoal oven that transformed professional cooking worldwide
The magic box. That is what many of the world’s leading chefs call Josper, the charcoal oven that has been at the heart of great restaurant kitchens for more than five decades.
Created in Catalonia in 1969 and now sold in 125 countries, Josper is one of the world’s most sought-after professional ovens. Combining the intensity of an open grill with the control, precision and versatility of an enclosed oven, it has
transformed contemporary cooking with fire. Its name has become a mark of quality in its own right and is regularly featured on the menus of restaurants that use it.

Seventy recipes, five stages of fire and one legendary oven: the definitive guide to cooking with Josper.

This official cookbook reveals the techniques, expertise and creative possibilities behind this icon of modern gastronomy.
Its 70 recipes are organised around five stages of the oven’s cycle—from cold use and lighting to preparation, service and residual heat—and are accompanied by practical guidance on equipment, fuels, temperatures and timings.
Cold-smoked butter, fruit and chocolate appear alongside fire roasted vegetables, broths, rice dishes, slow-cooked meats, international classics and sophisticated desserts, proving that charcoal cooking extends far beyond grilling.
Sumptuously photographed and created for chefs, culinary students and ambitious home cooks alike, Josper presents fire as both an ancestral force and a contemporary creative language.