{"title":"eBooks","description":"eBooks by the great chefs who are shaping the world's haute cuisine. Meticulously produced editions, culinary philosophy, and uncompromising creativity.","products":[{"product_id":"siglo-21-ebook","title":"21st Century (Ebook)","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cstrong\u003eAdobe PDF\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e248 pages\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e The 21st century begins with a new generation of cutting-edge pastry chefs who are modernizing the art of confectionery with their innovative creations. These eight leading pastry professionals are: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer, and Ramón Morató.\u003c\/p\u003e\n\n \u003cp\u003eThe more than 150 recipes, originally featured in the specialized magazine La Confitería Española and revised for this book, are categorized into nougat, restaurant desserts, chocolates, artistic creations, a modern take on tradition, cakes, semifreddos, ice creams, snacks, and petits-fours, making this book an invaluable working tool. But that's not all. The 21st century has begun, brimming with new techniques, surprising ideas, impeccable finishes, attractive decorations, and, above all, brilliant results. This book offers an excellent guide and a broad overview of the new generation of professionals, now masters of their craft.\u003c\/p\u003e\n\n \u003cp\u003eThey are a prime example of the high level of professionalism that Spanish pastry enjoys today, and a clear demonstration of the artistry and technique of the new generations. Not all of them are included, but this book opens a door to a style, a trend, a shared path forward, and all those who identify with this working method deserve recognition. Eight young master pastry chefs face the new century with a spectacular compendium of cutting-edge ideas and creations.\u003c\/p\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213928505676,"sku":"L178D","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SIGLO21.png?v=1785488882"},{"product_id":"la-revolucion-del-pan-ebook-jordi-morera","title":"The Bread Revolution (eBook), Jordi Morera","description":"\u003cdiv\u003e 256 pages\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e eBook\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eWORLD BAKER 2017 by the International Union of Bakers and Pastry Chefs.\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eThe author, a fifth-generation baker at the helm of L'Espiga d'Or, presents a reasoned study of the current state of bakeries and the future of the industry. This work is poised to revolutionize the sector.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e“I am completely convinced that the bakery sector can be one of the leading sectors in this (r)evolution of sustainable consumption.” Baker Jordi Morera, head of L'Espiga d'Or (Vilanova i la Geltrú, Barcelona), is passionate about his work. He listens, researches, and kneads excellence. He wants to return to nature to forget the common and the ordinary. This is how he forges, as he himself explains, a whole 'wild bakery'. He expresses this in each and every one of the 256 pages of *The Bread Revolution*, a new book from Montagud Editores, a publishing house specializing in bakery since 1906. In this work, which is destined to revolutionize the sector by breaking all its paradigms, he presents an innovative and reasoned study of bread in the present and the future, without forgetting its traditional roots.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eIn The Bread Revolution, Morera avoids the tired summary of listing the different stages of breadmaking, while still covering each one. Instead, he establishes an excellent result as his starting point. From there, he focuses on aspects ranging from the wide variety of wheat and its behavior in breadmaking to current issues surrounding bread, such as those related to gluten or the myth that it makes you fat. Jordi also delves into processes like pre-preparation, fermentation, and baking. Furthermore, he provides a detailed explanation of other grains that, along with wheat, play an important role in modern breadmaking.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e All of this, with more than a dozen varied recipes that, as an example, seek to lay the foundations for countless creations whose limit is in the imagination of the reader who, once 'soaked' in the knowledge that Morera shares, begins to knead.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e“Is this a book about breadmaking? I don’t think so, at least not in the way it’s usually understood,” says Fco. Javier Antoja Giralt, the book’s director and the man who has been shaping the breadmaking content for Montagud Editores for decades. “It talks about bread, but from a completely different and new perspective. It’s a return to nature, forgetting the commonplace to rediscover the native, the ancestral, the ‘new.’”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eYoung baker, artisan tradition\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e “I didn’t introduce the value of authenticity or the obsession with quality into my bakery. I was born with it,” asserts a young Jordi Morera, who has a passion for dough in his blood. It's no coincidence that he represents the fifth generation of bakers at the helm of L'Espiga d'Or, whose first written record dates back to 1888.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eThus, in the pages of this book, Morera demonstrates how he has pushed his knowledge to the limit and made the most of the opportunities undoubtedly offered by excellent quality raw materials. However, when it comes to implementing the production processes, he always adheres with extreme rigor to the traditions he has been immersed in since birth.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213933781324,"sku":"G571D","price":67.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MORERA_5ff7de62-b7d0-4808-a35c-0de52b628582.png?v=1785488883"},{"product_id":"renovacion-ebook-enric-rosich","title":"Renewal (eBook), Enric Rosich","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Adobe PDF\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e400 pages\u003cbr\u003e\u003c\/strong\u003e \u003cbr\u003eRenewal! This is what modern pastry needs, according to Enric Rosich. A resounding opinion that has led to long and thoughtful reflection. He proposes a complete overhaul of the confectionery sector, encompassing everything from the bakery to the consumer. Rosich is intimately familiar with every link in this process, having experienced it firsthand throughout his extensive career. This career has led him to work in renowned pastry shops (as a trainer and demonstrator for major companies in the sector), in product research and development, and even in catering. Experience, scientific knowledge, and technique have guided him throughout this time to achieve the kind of pastry he believes in: fresh, healthy, and flavorful, fun and everyday pastry, adapted to our society, and in keeping with the times. His proposal is embodied in five fundamental concepts—Purity, Lightness, Optimization, Diversity, and Ease—which form the book's central theme. Based on these five pillars, Rosich proposes a comprehensive evolution that involves updating formulas, products, processes, tools, formats, packaging, and presentation. He discards nothing, rather offering alternatives that promote pastry that prioritizes taste, respect for the ingredients, and even profitability and commercial success. The experience behind the arguments, the rigor of the theory, and the wealth of more than 80 recipes and 400 basic formulas make *Renovación* an indispensable work for understanding the future of pastry. New ideas and a revolutionary work philosophy to carry out the complete renewal of pastry, from the workshop to the consumer.\u003cstrong\u003e \u003cbr\u003e\n\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213936238924,"sku":"G474D","price":99.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/RENOVACION.png?v=1785495600"},{"product_id":"postres-mugaritz-ebook-andoni-luis-aduriz","title":"Mugaritz Desserts (eBook), Andoni Luis Aduriz","description":"\u003cp\u003e \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003e220 pages\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e Montagud Editores began its publishing activity in 1906, dedicating the majority of its publications to the world of bread and confectionery. Since then, its founding commitment has remained steadfast. Authors such as Frédéric Bau, Pierre Hermé, Jordi Roca, Albert Adrià, Oriol Balaguer, and the master baker Santiago Pérez have provided ample evidence of the sector's progress through their books published by this publishing house.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Why not publish a monograph on the desserts of one of the world's most influential restaurants? Moreover, why not do so knowing that dessert is destined for extinction at Mugaritz? It has taken 111 years of professional development to publish a work of this magnitude, in which, through reflections, creations, and processes, a future is presented that is, at the very least, questionable.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eBrowse through the pages of this work, born with the intention of sparking reflection. Because those who think, win.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSUMMARY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alphabetical index of recipes\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alphabetical index of preparations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramelized French toast 'made the old-fashioned' with milk ice cream and candied lemon peel. 1998.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin pulp and Tahitian vanilla ice cream, candied black sunflower seeds. 1999.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eThe world of sweets 20 years ago at Mugaritz. Dani Lasa, Head of R\u0026amp;D at Mugaritz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Licorice cookie filled with sheep's milk cream, sweet and sour ice cream and roasted apple jelly. 2000.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Idiazabal cheeses. 2000.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eBlessed ignorance. Leire Etxaide, head of the Mugaritz orchard\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Little frozen delights on a baked meringue; of grapefruit and chervil; of reduced milk and sage; of pear and basil; of orange and oregano. 2001.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Espresso coffee grounds on a cold cocoa soup; light chicory cream and natural farm milk skin. 2004.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- On an almond financier: toasted pectin, caramelized apple core. Sparkling Latxa sheep's milk ricotta and violets. 2002.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocoa, badiana, menthol. 2003.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Autumn of chocolate, coffee and hazelnuts. Creamy chocolate sponge, mascarpone cheese, hazelnuts and crispy coffee leaves. 2003.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eSweet Perspectives. Julián Otero, R\u0026amp;D at Mugaritz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The cold soufflé of dried fruits. Polypody sands and a trace of licorice. 2004.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candied pumpkin wedge on a vanilla and pumpkin cream. Milk foam and truffle. 2004.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange blossom thawing with pistachio sponge, frosted flowers and rambutan granita. 2005.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sun-ripened garden red berries, a few drops of virgin olive oil and lime. Cool beetroot bubbles. 2006.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red peach wedges and lemon verbena ice cream. 2006.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen sphere of white chocolate on a broken nut brittle. Cocoa distillate. 2007.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cu\u003eSweetness as a creative tool for the savory world. Ramón Perisé, R\u0026amp;D at Mugaritz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hot pumpkin bonbon, between sweet and bitter complements. 2008.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Evoking a spring morning: Latxa sheep's milk ice cream, sun-ripened red fruits, aniseed herb sprouts, and bland textures. 2008.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Hazelnuts, ferns and vanilla. Polypody pastry with vanilla ice cream and cream. 2009.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The broken egg, the frozen yolk, and the white flowers. 2009.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Broken, toasted and salted walnuts; milk ice cream and Armagnac jelly. 2010.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mint-Mojito. 2011.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla and fern. 2011.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Incense sweets scented with eucalyptus. 2012.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Folded canvas. Sour cream and caramel candy. 2012.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond ice cream. 2012.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Warm notes of pepper and nasturtiums with market fruits. 2012.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eThe power of words\/poetry to transcend. Janice Wong, chef\/artist, founder of 2am: dessertbar, 2am: lab and Janice Wong Singapore\u003c\/u\u003e\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Returning to childhood. Toasted milk wafer with lemon ice cream. 2012.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Charcoal-grilled sponge cake and roasted curd. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Glass biscuit, sugar and cocoa. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eLet's go for dessert... Iñaki Martínez de Albéniz, PhD in Sociology and lecturer at the University of the Basque Country (UPV)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen Desert Rose. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Paper of flowers and herbs. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond ice cream nougat. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candy caviar. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sheep's milk and sesame yogurt. Bitter primroses. 2013.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond trees in bloom. 2014.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eDemocratizing sweets through science. Gema Serrano, R\u0026amp;D at Mugaritz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Stracciatella. 2014.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen apple shavings and aged cheese. 2014.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pushing the limits of the impossible; sugary churro. 2014.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and caramel doughnut. 2014.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Lemon succade and the usual herbs. 2014.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dulce de leche and whey. 2015.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Whiskey cake. 2015.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peanut shortbread. 2015.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Toffee and parsnip tart. 2015.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ball of jasmine and hay. 2015.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Anise and pine nut cake. 2015.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- To each their own… 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - From bitter to sweet. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dried cocoa hydrangea. 2016.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Sweet lacquer' of chicken and lime. 2016.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mother of kombucha and strawberries. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Glutinous apple and butter Marroc. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gypsy cherry and rhubarb mash. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sugar rosette, liqueur mousse. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet yolk-ovum. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eThe end of desserts. Andoni Luis Aduriz.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213938008396,"sku":"PMD","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/POSTRESMUGARITZ.png?v=1785488882"},{"product_id":"pescado-un-arte-de-japon-ebook-chihiro-masui","title":"Fish: An Art of Japan (eBook), Chihiro Masui","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e256 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eIllustrated in color.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eformat: eBOOK\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eSpanish.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e Unami, dashi, sushi, sashimi, kaiseki (words that already sound familiar but are often misinterpreted) are explained here in clear and precise language; illustrated by the work of 4 renowned Japanese chefs, one of them Hachiro Mizutani, deserving of three stars in the Tokyo Michelin guide.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Why is fish better in Japan than anywhere else in the world? For over a century, Japanese cuisine has inspired numerous French chefs, including Escoffier, Bocuse, and Robuchon. It has captivated the world with its aesthetic appeal and respect for the ingredients. But understanding the essence expressed in the subtlety of preparing fish, whether raw or cooked, is finally possible thanks to this book.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eA unique reference work of its kind, \"Fish: An Art of Japan\" is an inexhaustible source of information and inspiration. From fish preparation and essential recipes to gourmet and family favorites, this book is for both professionals and novices.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213944070476,"sku":"G513D","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PESCADO_5787683f-900d-4872-b766-6849ad9b87b5.png?v=1785488882"},{"product_id":"mieles-de-espana-y-portugal-ebook","title":"Honeys of Spain and Portugal (eBook)","description":"\u003cdiv\u003e \u003cstrong\u003eeBook\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e156 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eThe most comprehensive guide to discovering and enjoying the rich variety of honeys from Spain and Portugal. Its author, Antonio Gómez Pajuelo, a renowned expert in the beekeeping sector and a specialist in the sensory analysis of honey, proposes a clear and simple learning framework. This framework, combined with highly descriptive language, allows the reader to apply tasting techniques, learning to appreciate the color (white, amber, dark amber, etc.), the aromas (fruity, camphoraceous, malty, woody, etc.), the taste (sweet honeys, those with acidic or bitter notes, etc.), and even the tactile sensations of the honeys. However, since a good tasting requires prior knowledge of the product being tasted, the book dedicates several chapters to understanding the origin of honey, its composition, and the natural changes it undergoes during extraction, storage, and packaging. The text is accompanied by 26 fact sheets on the most common monofloral honeys, with a brief botanical description of each species to help us understand its origin. However, the section dedicated to its color, aroma, and mouthfeel characteristics is of particular importance. The descriptions are so rich and detailed that you can almost smell the aroma and taste the warmth and burst of sensations that honey always evokes.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213946134860,"sku":"L189D","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MIELES.png?v=1785495568"},{"product_id":"dessert-cuisine-ebook-ingles-oriol-balaguer","title":"Dessert Cuisine (eBook) (ENGLISH), Oriol Balaguer ","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eeBook\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e323 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLANGUAGE OF THE WORK: English\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cspan\u003eOriol Balaguer is one of the great masters of this new professional style, this revolution that represents the shift from artisanal pastry making to kitchen-style pastry. Its luxurious presentation and modern design, along with the extraordinary quality of the photography, contribute to the appeal of this work, which introduces you to the world of dessert cuisine. Balaguer demonstrates a precise knowledge of raw materials, allowing him to optimize their yield and use. With great clarity, he explains the necessary ingredients, describes the preparation process, and provides tips for perfect assembly, plating, and serving. Pastry cuisine is undoubtedly a revolutionary concept. Oriol Balaguer knows how to capture all its complexity in bold creations (such as \"cherry soup with fresh cheese ice cream and beetroot,\" \"tomato ravioli with basil and yogurt sorbet,\" and \"curried chocolate lollipops\") that are the best examples of his undeniable artistry and inexhaustible ingenuity.\u003c\/span\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213947642188,"sku":"G239D","price":65.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/DESSERTCUISINE_OB_12117ab0-27c7-43b5-bb86-e8080230a2b2.png?v=1785488883"},{"product_id":"mano-de-cocinero-ebook-ramon-freixa","title":"Cook's Hand (eBook), Ramón Freixa","description":"\u003cdiv\u003e \u003cstrong\u003eeBook\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e226 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cspan\u003eNow available as an e-book is this book by Ramon Freixa, one of the great Catalan chefs who has achieved his second Michelin star at his restaurant in Madrid.\u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e The recipes presented in this book are based on three key concepts: Technique, Product, and Feeling. Around this culinary philosophy, Ramon Freixa presents a repertoire of easy-to-prepare recipes centered around seasonal cuisine. Imagination and modernity, along with a respect for tradition, create a book of classic recipes refreshed by this chef's talent. Technique, Product, and Feeling: the foundations of Ramon Freixa's cuisine, as defined by himself. Three concepts intertwined in a diagram that opens both his book and the door of his Barcelona restaurant, El Racó d'en Freixa.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eRamon's refined technique allows him to effortlessly combine different flavors and textures. The surprising combinations in his dishes are the result of the chef's constant evolution. Furthermore, Freixa stands out for his extensive knowledge of pastry (not always the case with chefs of this caliber), and his fondness for chocolate makes him a specialist in sweet cuisine.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e The product is of paramount importance to Ramon Freixa on his restaurant's menu. This is reflected in the book: 63 seasonal recipes that follow the rhythm of the seasons. 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A \"bible\" of the trade, in pocket format with 450 classic recipes and preparation procedures grouped by topic, with a practical alphabetical index that allows you to quickly locate any recipe. An indispensable tool: proof of this is the more than 60,000 copies sold since 1933! This small but great classic of pastry, written in the 1930s by Ramón Vilardell and José Jornet.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213950198092,"sku":"L057D","price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ELFORMULARIOPRACTICO.png?v=1785488882"},{"product_id":"foie-gras-ebook-andre-bonnaure","title":"Foie Gras (eBook), André Bonnaure","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e352 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSpanish\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cdiv align=\"justify\"\u003eFoie gras is considered one of the greatest treasures of Western gastronomy. For the first time, a book provides culinary professionals with comprehensive information about this exquisite product, aiming to dispel any apprehension and introduce the keys to its confident culinary preparation. Within its 352 pages, the reader will discover the history of foie gras and its evolution in gastronomy; learn what factors to consider when selecting foie gras, applying professional and scientific criteria, and how to resolve any problems that may arise; and confidently master all the cooking techniques this product allows. With over 100 recipes, the book also explores all the presentations and accompaniments that foie gras can offer.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eIn addition, you'll find advice on the best wines and breads to pair with foie gras. André Bonnaure, the author, is considered one of the world's leading experts on foie gras. Heir to a dynasty of French chefs dating back to the 18th century, his life has revolved around duck and foie gras—the marvelous offal, as he likes to call it—for as long as he can remember. This book is a compendium of classic and contemporary foie gras gastronomy, including cooking and preservation techniques.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Prix ​​Littéraire des Gastronomes Ambassadeurs de Rungis.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213952164172,"sku":"G425D","price":69.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/FOIE_GRAS_3057f31c-685a-4f11-9099-b7835d0da528.png?v=1785488882"},{"product_id":"en3ko-atxa-azurmendi-ebook-eneko-atxa","title":"En3ko Atxa-Azurmendi (eBook), Eneko Atxa","description":"\u003cp\u003e \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003cbr\u003e 240 pages\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLANGUAGE: Spanish-English\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e His career, his journey in the kitchen, the history of Azurmendi, his thoughts, creative processes and the creations that have made Eneko's cuisine reach the highest level of excellence.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eLiving away from the limelight is perhaps one of his defining characteristics. Always in his kitchen. Always working. A character marked by genuine discretion. On the rare occasions he travels, he empirically captures the essence of each region's flavors. Atxa doesn't visit a country, he savors it. He doesn't taste dishes, he scans them. Capable of detecting every unfamiliar flavor, everything is recorded in his memory. Sooner or later, even years later, a memory from overseas can resurface at just the right moment to be the perfect complement to a distinctly Basque creation.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Because Eneko Atxa is, above all, a chef of a region. He wouldn't know how to cook anywhere else. His cuisine could be described as vibrant, interconnected with the land. Basque ingredients, cutting-edge techniques—a magic formula for a surprising result, both in taste and appearance.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSUMMARY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Eneko Atxa. Him and his circumstances. Azurmendi\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nature\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Friends\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tradition and innovation\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Dreamer's wishes\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Family\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Successes and failures\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Amaia Ortiz Barredo\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tastes and preferences\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEneko Atxa's kitchen\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - To eat the countryside\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Beetroot blossom, tomato, roses and refreshing water from our garden\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Garden snacks\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Zalla red onion infusion. Mushroom and ham bonbon. Mimetic peanut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Truffled egg from our hens, cooked in reverse, and a potato and truffle cone\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oyster with sea gel, salicornia and natural aromas extracted from the sea\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Confit lobster with essential herbs from our garden\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - King crab in two servings\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Marinated oily fish and tomato plant infusion\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Foie gras ashes\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Teardrop peas\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The vegetable garden\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Haba-txiki de Zalla and papada\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The \"land\" tea service\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cauliflower, garlic potatoes and gizzards\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Betizu beef ravioli, wrapped in bread and legume juice\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - In the style of a salted fish stew: bacon, anchovies and vegetables with creamy Idiazabal cheese\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Homemade black pudding melt, Arraño bean broth, cabbage and slightly spicy flowers\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kokotxas, pil-pil and tender and crispy artichokes\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tuna belly\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Grilled baby squid, covered in its own juices, crispy toppings and onion\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Grilled red mullet \"with garlic\", ravioli made with its innards and bone broth\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pigeon, \"hazelnuts\" and fallen leaves from the forest\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Partridges with chocolate\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Confit suckling pig, breadcrumbs, vegetable acorns and meadow aromas\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Boneless lamb\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Woodcock roasted with Armagnac\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnuts cooked over vine shoots from our vineyards\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Moss\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Egg and pumpkin flan\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honey\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bacon with coffee, rum and farm milk\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Petit fours. Eskerrik asko. Thank you. Tank you.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Txakoli Aziamendi\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213953802572,"sku":"G529D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/EN3KO_2df8c1e3-de5c-487d-b3a7-1b39e85ee8f7.png?v=1785488882"},{"product_id":"diversiones-dulces-ebook-yann-duytsche","title":"Sweet Fun (eBook), Yann Duytsche","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e416 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cdiv align=\"justify\"\u003eFrom the idea of ​​pastry creation conceived as a fascinating exercise in style comes a revolutionary work, signed by an exceptional professional: Sweet Diversions, a new approach to the world of pastry proposed by Yann Duytsche. The author, a pastry chef by vocation with a solid academic background reinforced by his extensive experience in both France and Spain, becomes with this work the great innovator of “nouvelle pâtisserie”.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eFollowing a theoretical introduction, in which the author's working methodology and creative philosophy are accompanied by a display of technical mastery aimed at exploring all facets of pastry creation, Yann Duytsche proposes twenty-seven ingredient combinations and just as many variations on a single aromatic theme. This delightful journey revolves around three main axes: the ingredients, the basic recipes in which these ideal aromatic chains are woven, and the variations, where the best pairings materialize in order to provide maximum sensory pleasure.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Starting with unprecedented combinations and their corresponding preparations, Yann Duytsche creates Sweet Diversions: more than 80 recipes resulting from a game of aromatic interpretations that leave the doors open to the imagination.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eA cutting-edge, dazzling proposal, destined to become a practical and fascinating tool for all professionals in the sector. A state-of-the-art pastry shop, in line with new trends and tastes.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213955506508,"sku":"G437D","price":99.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/DIVERSIONESDULCES_60467610-4195-4fbb-a473-bc78fca703e2.png?v=1785488882"},{"product_id":"curso-de-formulacion-completa-en-pasteleria-ebook","title":"Complete Pastry Formulation Course (eBook)","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eeBook\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSpanish\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e In this book, its author, a veteran pastry and baking teacher at his SAPER Center, presents formulas for simple and puff pastry, puff pastry, cream puffs, sponge cakes, muffins and cakes, cut and piped pastries, marzipan and almond pastries, nougat, creams and pastry creams, butters and cooked truffles, meringues and creams.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e All of them explained in percentages and with the precise variations to obtain other complementary preparations, including dietary ones.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eA necessary book to understand the basic and essential concepts of pastry formulation, presented in a very clear and didactic way, through explanatory graphics and diagrams.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213956292940,"sku":"L187D","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CURSOFORMULACION.png?v=1785488883"},{"product_id":"dani-garcia-ebook","title":"Dani García (eBook)","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003epage 284\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e A cuisine of contrasts deeply rooted in Andalusian tradition: this is how Dani García's cooking is defined. Starting with the interpretation and evolution of primary flavors and recognizable combinations, Dani creates by enhancing contrast, whether of texture, temperature, or, above all, flavor. And this is where the Marbella-born chef truly shines. Because his is a cuisine of contrasts, but also of nuances, subtle juxtapositions of flavors that enhance and soften each other.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eThe result is surprising yet harmonious, thrilling while simultaneously awakening contrasting sensations in the diner. This book captures Dani's period of consolidation, showcasing a mature cuisine with a strong and distinctive personality. Among the many added values ​​of this work are the unconventional structure of the recipes (specifically designed to give priority to Dani's commentary, aimed at readers eager for information that goes beyond the mere formula), their classification into blocks of contrasting flavors (sweet-salty, sweet-salty-third taste, and nuanced flavors, the core of his culinary philosophy), and the presentation of Dani's most cutting-edge scientific and gastronomic developments.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eThe main innovation is the use of liquid nitrogen, a technique that allows for cold cooking down to the freezing point and becomes a perfect ally for Andalusian cuisine, which has always combated high temperatures with cold soups and light starters. Mikel Alonso's excellent photographs capture Dani's cuisine through contrasts of color, light, and texture.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213961470284,"sku":"G336D","price":50.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/DANIGARCIA_d1bb82a4-5dc7-42bd-9e92-c9208c7d5c2a.png?v=1785488882"},{"product_id":"cooktail-ebook-mario-sandoval","title":"Cooktail (eBook), Mario Sandoval","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eMultilingual Edition: Spanish\/English\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e256 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eCOOKTAIL: Tapas by Mario Sandoval \u0026amp; Cocktails by Miguel Pérez\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eMontagud Editores presents 40 solid creations paired with 40 liquid ones. Thirteen of Spain's leading bartenders collaborate with the authors on the book.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eTapas are an integral part of Spanish culinary culture, allowing chefs to showcase their full talent. Cocktails are thriving, with creativity and innovation thriving. Pairing the two offers a completely new experience, opening up a world of possibilities limited only by the imagination of the chef and bartender.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eCooktail was born from these premises. The book, published by Montagud Editores, presents 40 tapas created by chef Mario Sandoval (National Gastronomy Award winner) and another 40 cocktails created by bartender, consultant, and trainer Miguel Pérez and thirteen other leading mixologists in Spain. These include Carlos Moreno (StreetXo), Miguel Ángel Jiménez (Platea Madrid), Natalia García (Boca Chica), Yanaida Prado (Milano Cocktail-Bar), Mario Villalón (El Padre), Alberto Pizzaro (Bobby Gin), Ramón Parra (Inside Inn by Melià hotels), Giuseppe Baldi (The Banker's Bar at the Mandarin Oriental Barcelona), Manu Iturregui (Residence), Adrian Sehob (Punk Bach), Juan Valls (El Niño Perdido Cocktail Bar), Tatiana Pertegato (Boca), and Jordi Baqués (Mutis). Across its 256 pages, and in a bilingual Spanish and English edition, Cooktail tackles several challenges. On the one hand, Mario Sandoval showcases his talent for creating haute cuisine in miniature. The 40 tapas recipes in the book are much more than mere accompaniments to drinks. On the other, Miguel Pérez delves into the origins of flavors, proposing cocktails born from exploring the essence of each ingredient and meticulously studying the perfect execution and service. Both chef and bartender transcend the commonplace notion that there's more to life than wine.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213962223948,"sku":"G549D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/COOKTAIL_12367c26-6ef7-42a0-9945-20c95cb1981b.png?v=1785488883"},{"product_id":"cocina-para-coctel-ebook-tony-botella","title":"Cocktail Cooking (eBook), Tony Botella","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e216 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSpanish\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e Tony Botella is a renowned professional in the industry who, after various experiences and his time as R\u0026amp;D director at the Paradís Group, opened his own culinary workshop. It's a center specializing in gastronomic consulting, professional training, and catering. But it's also the space where Botella dedicates himself to his passion: culinary research and the development of new techniques.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eThe dishes presented in this book are the fruit of Botella's constant desire to evolve and discover new processes and textures. Cocktail Cuisine illustrates Botella's commitment to breaking with the traditional idea of ​​appetizers. It is, as the author defines it, \"cuisine for eating standing up,\" requiring neither cutlery nor the bread-based support so common in classic cocktails. There are more than 50 original creations from a cuisine specifically designed for cocktail parties, grouped under evocative titles such as \"foie gras bonbons,\" \"stews in a cup,\" and \"makicanapés.\" Can you imagine passing around trays of spaghetti-based creations at a cocktail party? Tony Botella suggests an ingenious technique to achieve this.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eFurthermore, all the recipes are illustrated in detail with step-by-step instructions and attractive photographs of the final assembly. Its format and innovative binding make this volume a highly manageable and useful tool for professionals. An original assortment of recipes specially designed and presented for cocktail receptions. Winner of the Best Design Award, Gourmand World Cookbook Awards 2003. Also available in English and French.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213963370828,"sku":"G257D","price":29.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/COCINAPARACOCTEL.png?v=1785488883"},{"product_id":"chef-del-mar-ebook-angel-leon","title":"Chef Del Mar (eBook), Ángel León","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e288 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSpanish\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e Navigate through Ángel's kitchen (Aponiente Restaurant, 3 Michelin stars) and explore the mind of one of the world's leading exponents of seafood cuisine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eChef of the Sea Index (The book consists of 11 sections)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 1st FRAME:\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bay of Cadiz\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Andalusia opposite\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 2nd FRAME:\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - My father, My self, My crew\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 3rd FRAME:\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - My voyage\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e4th FRAME:\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fish from estuaries and fish farms\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The seaside farmhouse Fishing: two arts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 5th FRAME:\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Preserving tradition\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 6th FRAME:\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Illusions\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - West\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Iodic salty cheeses\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 7th FRAME:\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Leaving the sea\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 8th FRAME:\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Plankton\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 9th FRAME:\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Seafood sausages\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 10th FRAME:\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Descartes\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 11th FRAME:\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Recipe Index Funds\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213964255564,"sku":"G520D","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CHEFDELMAR.png?v=1785488882"},{"product_id":"chocolate-fusion-ebook-ingles-frederic-bau","title":"Chocolate Fusion (eBook) (ENGLISH), Frédéric Bau","description":"\u003cdiv\u003e \u003cstrong\u003eeBook\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e306 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cspan\u003eFor the first time in the history of cookbooks, chocolate appears as the true star of the dish. We're not talking about desserts, but savory cuisine. It's no longer just a \"touch\" to add texture to a sauce, but the product in all its splendor, the star of the dish from which a new world of aromas and flavors is built through its skillful pairing with meats, fish, and other ingredients. The author is none other than Frédéric Bau, a highly acclaimed pastry chef, former director of L'Ecole du Grand Chocolat, author of Au coeur des saveurs, and arguably one of the world's leading experts on chocolate and its application in both sweet and savory cooking. In this work, the author develops his original ideas, helping us understand the diversity of tastes and aromas of high-quality chocolate and its culinary possibilities when paired with all kinds of ingredients. The book includes a fascinating chart on possible pairings between chocolates of various origins and multiple ingredients. With his characteristic pedagogical skill, Bau explains the precise techniques of chocolate making; simple instructions and tricks to understand the four essential concepts in handling this fascinating material, which is now making a grand entrance into contemporary cuisine. Furthermore, Frédéric Bau presents a \"menu\" with a superb selection of dishes (appetizers, hot and cold starters, fish, meat, and desserts) made with chocolate as the star ingredient, the result of careful and patient culinary research and his broad and exotic gastronomic knowledge. Frédéric Bau, one of the most brilliant pastry chefs of his generation and a genius of chocolate, also ventures into savory cuisine.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213966123340,"sku":"G395D","price":99.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CHOCOLATEFUSION_7c39b315-761b-44b7-a5c5-8f441f1b3dbb.png?v=1785488883"},{"product_id":"casa-gerardo-ebook-marcos-moran","title":"Casa Gerardo (eBook), Marcos Morán","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e256 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eeBook\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLANGUAGE: Bilingual edition (Spanish\/English)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e “No one should expect a book about history. This is a book about Casa Gerardo, not about the history of Casa Gerardo.” Marcos Morán, from the fifth generation at the helm of the restaurant in Prendes (Asturias), summarizes the philosophy of the book Casa Gerardo: 50 Steps of Contemporary Cuisine. Published by Montagud Editores, the book explains and analyzes how the chef and his family always look to the future with pride, a rebellious spirit, and a very valuable treasure: nearly 135 years of experience, pure living history of gastronomy. Thus, these 50 Steps encompass “50 significant milestones, which may revolve around a raw ingredient, a concept, or a way of understanding the kitchen or the dining room,” explains Javi Antoja de la Rosa, the book's editor and director of Montagud Editores.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003ePedro Morán, father of Marcos and representative of the fourth generation of the century-old restaurant, works hand in hand with his son to reinvent the tradition that lives within the walls of Casa Gerardo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e “I think this is going to be important, not only for us, but for Asturian cuisine, which is really going through one of the most brilliant moments in its history,” he says.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e The book features a contribution from José Andrés. The Asturian chef, based in the United States, wrote the epilogue. His text analyzes the important role the Prendes family has played in both Spanish gastronomy and the Principality of Asturias. “To know him without knowing the Morán family is to only get half the story,” the chef states in the book.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213967794508,"sku":"G553D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CASAGERARDO.png?v=1785488883"},{"product_id":"caldos-ricard-camarena-ebook","title":"Broths, Ricard Camarena (Ebook)","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e Digital Book\u003cbr\u003e\n\n\u003c\/div\u003e\n\n Adobe PDF\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cp\u003e \u003cspan\u003e272 pages\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e Bilingual edition (Spanish, English)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cdiv\u003eRicard Camarena has published \"Broths, the Code of Flavor,\" one of the most anticipated books in the culinary world. Throughout the book, he explains how Ricard Camarena has achieved such renown by starting with the very foundation of gastronomic experience. He also analyzes each type of broth he uses in his dishes, detailing their key characteristics and offering practical explanations through his most iconic recipes.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e2 Michelin stars\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e The empire of flavor is in Valencia\u003c\/div\u003e\n\n\u003cdiv\u003e Ricard Camarena Restaurant\u003c\/div\u003e\n\n\u003cdiv\u003e Canalla Bistro\u003c\/div\u003e\n\n\u003cdiv\u003e Central Bar\u003c\/div\u003e\n\n\u003cdiv\u003e Usual\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRicard Camarena's wines\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Seeking purity of flavor\u003c\/div\u003e\n\n\u003cdiv\u003e Head degreasing\u003c\/div\u003e\n\n\u003cdiv\u003e This dish started it all.\u003c\/div\u003e\n\n\u003cdiv\u003e Snail rice without snails\u003c\/div\u003e\n\n\u003cdiv\u003e Ripe mango, cold curry, herbs and seeds\u003c\/div\u003e\n\n\u003cdiv\u003e Roasted carrots, salmon caviar cream and coconut-cumin\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eHow to enhance a broth\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Broth enhancers\u003c\/div\u003e\n\n\u003cdiv\u003e Fats as a booster\u003c\/div\u003e\n\n\u003cdiv\u003e Flavored fats\u003c\/div\u003e\n\n\u003cdiv\u003e Pestos as a booster\u003c\/div\u003e\n\n \u003cdiv\u003ePurees as a booster\u003c\/div\u003e\n\n\u003cdiv\u003e Wines, vinegars and juices as enhancers\u003c\/div\u003e\n\n\u003cdiv\u003e Wine as an enhancer\u003c\/div\u003e\n\n\u003cdiv\u003e Salt and colatura (brine) as enhancers\u003c\/div\u003e\n\n\u003cdiv\u003e Seasonings as an enhancer\u003c\/div\u003e\n\n\u003cdiv\u003e Index of “boosting” recipes\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eTypes of broths\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Macerated broths\u003c\/div\u003e\n\n\u003cdiv\u003e Practical application of a macerated broth\u003c\/div\u003e\n\n\u003cdiv\u003e Index of recipes for “infused broths”\u003c\/div\u003e\n\n\u003cdiv\u003e Clarified broths\u003c\/div\u003e\n\n\u003cdiv\u003e Clarification enriches\u003c\/div\u003e\n\n\u003cdiv\u003e Index of recipes for “clarified broths”\u003c\/div\u003e\n\n\u003cdiv\u003e The before and after\u003c\/div\u003e\n\n\u003cdiv\u003e Unclarified broths\u003c\/div\u003e\n\n\u003cdiv\u003e The importance of the process in unclarified broths\u003c\/div\u003e\n\n\u003cdiv\u003e Index of recipes for “unclarified broths”\u003c\/div\u003e\n\n\u003cdiv\u003e Emulsified or “veloutés” broths\u003c\/div\u003e\n\n\u003cdiv\u003e The reinvented “velouté” Index of “velouté” recipes\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAlphabetical index of recipes\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Marinated baby artichokes with rosemary, yuzu and artichoke ravioli (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Creamy rice with black trumpet mushrooms, saffron milk cap mushrooms and savory (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Rice with asparagus, fresh yeast and dried chamomile (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Sardine rice cooked on a skewer (2009) Beef rice with mustard and tarragon (2014)\u003c\/div\u003e\n\n \u003cdiv\u003eDry rice with rabbit and green beans (2016)\u003c\/div\u003e\n\n\u003cdiv\u003e Fig, vanilla, elderberry vinegar and fondillón (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Mackerel glazed with a pickled onion juice. Roasted sweet potato, lemon and black pepper (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Cherries, almond shots, bitter almond cream and cherry infusion, eucalyptus and coffee (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Grilled langoustine, zucchini, langoustine juice, shiso and passion fruit (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Ribbons of onion buttered with anchovy and coffee (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Cheeks of hake braised in a beach herb velouté (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Morel mushrooms braised in bone marrow cream (2007)\u003c\/div\u003e\n\n\u003cdiv\u003e Hare consommé with avocado, celery and dried bonito (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Beef consommé with amontillado sherry and seasonal vegetables (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Shredded and marinated sea bass with potato and parsley (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Cold, slightly spicy salad of squid and cucumber. Cold consommé of squid and cucumber (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Slightly spicy salad of orange, eucalyptus and chervil (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e White asparagus, salmon and coconut (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Pickled peas with chervil (2013)\u003c\/div\u003e\n\n \u003cdiv\u003eStewed peas with pesto (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Peas stewed in an iodized juice from their pods (2007)\u003c\/div\u003e\n\n\u003cdiv\u003e Tomato infusion, salted bonito and herbs (2016)\u003c\/div\u003e\n\n\u003cdiv\u003e Alginet beans, kokotxas, spring onions and whiting and tomato velouté (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Slices of beef cooked in a spicy pepper sauce (2016)\u003c\/div\u003e\n\n\u003cdiv\u003e Warm vegetable stew with pickled velouté (2009)\u003c\/div\u003e\n\n\u003cdiv\u003e Sweetbread, mustard, spinach and tarragon juice (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Cookie mousse, strawberry infusion and frozen coconut (2007)\u003c\/div\u003e\n\n\u003cdiv\u003e Valencian oyster, avocado, sesame and galangal “horchata” (2012)\u003c\/div\u003e\n\n\u003cdiv\u003e Shoulder of kid goat, carrots and herb velouté (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Turnip parmentier, octopus gelatinous juice and truffle (2007)\u003c\/div\u003e\n\n\u003cdiv\u003e Whiting in amontillado sauce (2006)\u003c\/div\u003e\n\n\u003cdiv\u003e Whiting in brine, broad beans, spring onion, whiting velouté and tomato (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Roasted and confit zucchini skin with beef fat filled with steak tartare, ricotta, strawberries and capers (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Beetroot, fresh milk, red berries and dill (2014)\u003c\/div\u003e\n\n \u003cdiv\u003eIberian pork, eel and peanut sandwich (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Spicy soup of red prawn, fennel, lemongrass and tree tomato (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Eggplant taco, tuna rillette and “toro” (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Sea bass tartare treated like a Russian salad (2016)\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213971136844,"sku":"G555D","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CALDOS_504cd461-e71b-40cb-81c6-c1f0316eebc2.png?v=1785488883"},{"product_id":"bacalao-ebook-andoni-luis-aduriz","title":"Cod (eBook), Andoni Luis Aduriz","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eAdobe PDF\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e288 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eIf you're a cod lover, both culturally and gastronomically, you're in for a treat. Cod isn't just a fish; it's a whole culture. This book, an exceptional rarity whose spirit reflects the unique perspective and curiosity of its creators (among them, Andoni Luis Aduriz), draws on a vast universe of culinary collaborations and contributions from diverse disciplines, all of which together paint a beautiful and comprehensive picture of this ingredient. Prepare to journey down countless paths, indulge in everything you could possibly dream about cod as told by figures like Hervé This, Selma Huxley, Vázquez Montalbán, and Mark Kurlansky, and brought to life through the now-classic culinary creations of Ferran Adrià, Joan Roca, Michel Guérard, and up to 30 artists who showcase the best of their work centered around cod. 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Immerse yourself in an unparalleled work.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003eSUMMARY OF THE WORK\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA walk through the interior.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eJavi Estévez.\u003c\/div\u003e\n\u003cdiv\u003eWe are Offal Lovers.\u003c\/div\u003e\n\u003cdiv\u003eCooking offal.\u003c\/div\u003e\n\u003cdiv\u003eHistorical and cultural notes and quotes on offal.\u003c\/div\u003e\n\u003cdiv\u003eOn sauces and mother broths.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVeal\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Vitello tonnato \u0026gt; Tongue with squid\u003c\/div\u003e\n\u003cdiv\u003eCheek \u0026gt; Cheek sandwich\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Salad, veal liver and mustard ice cream\u003c\/div\u003e\n\u003cdiv\u003eUdder \u0026gt; Cured pork shoulder, udder\u003c\/div\u003e\n\u003cdiv\u003eMarrow \u0026gt; Steak tartare with marrow\u003c\/div\u003e\n\u003cdiv\u003eSweetbread \u0026gt; Sweetbread with celeriac\u003c\/div\u003e\n\u003cdiv\u003eTesticles \u0026gt; Testicle minipizza\u003c\/div\u003e\n\u003cdiv\u003eTendon \u0026gt; Tendon and cockle flatbread \u0026gt; Tripe, trotters, snout, tendons\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLamb\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eBrains \u0026gt; Brains with black butter and capers \u0026gt; Quail stuffed with brains \u0026gt; Brain omelet\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Warm liver ceviche\u003c\/div\u003e\n\u003cdiv\u003eKidney \u0026gt; Salt-cured kidney tataki\u003c\/div\u003e\n\u003cdiv\u003eTripe \u0026gt; Tripe with chickpeas and curry\u003c\/div\u003e\n\u003cdiv\u003eNeck \u0026gt; Neck, corn and huitlacoche\u003c\/div\u003e\n\u003cdiv\u003ePluck \u0026gt; Pluck brioche\u003c\/div\u003e\n\u003cdiv\u003eZarajo \u0026gt; Cod pil pil and zarajo\u003c\/div\u003e\n\u003cdiv\u003eSweetbread \u0026gt; Sweetbread and scallops\u003c\/div\u003e\n\u003cdiv\u003eEar \u0026gt; Ear with scallops and béchamel\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue saam with prawns\u003c\/div\u003e\n\u003cdiv\u003eChitterlings and Gallinejas \u0026gt; Chitterlings and Gallinejas\u003c\/div\u003e\n\u003cdiv\u003eNeck \u0026gt; 'Focaccia' of lamb trotters and cheeks with Portobello mushroom\u003c\/div\u003e\n\u003cdiv\u003eHead \u0026gt; Head\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePork\/Suckling Pig\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue with 'patatas a la importancia' \u0026gt; Tongue with lentils\u003c\/div\u003e\n\u003cdiv\u003eCheek \u0026gt; Cheek and scarlet prawn taco\u003c\/div\u003e\n\u003cdiv\u003eTrotters \u0026gt; Trotters, artichoke and Norway lobster\u003c\/div\u003e\n\u003cdiv\u003eSnout \u0026gt; Snout, 'salsa brava' and octopus\u003c\/div\u003e\n\u003cdiv\u003eTail \u0026gt; Tails, eel and cheese \u0026gt; Tails, fried squid\u003c\/div\u003e\n\u003cdiv\u003eSnout \u0026gt; Rice with 'bodrio' and pine nuts\u003c\/div\u003e\n\u003cdiv\u003eEar \u0026gt; Beans, ear and lettuce\u003c\/div\u003e\n\u003cdiv\u003eHead \u0026gt; The head\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRabbit\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eKidney \u0026gt; Sherry kidneys with crispy onion\u003c\/div\u003e\n\u003cdiv\u003eBrains \u0026gt; Brains\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue with snails\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Liver and apple \u0026gt; Jaw ravioli\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eChicken\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Partridge pâté with giblets and apple\u003c\/div\u003e\n\u003cdiv\u003eGizzard \u0026gt; Gizzard 'hachis parmentier'\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRooster\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTesticle \u0026gt; Eggs and 'eggs'\u003c\/div\u003e\n\u003cdiv\u003eComb \u0026gt; Comb with shrimp\u003c\/div\u003e\n\u003cdiv\u003eNeck, head, foot, comb \u0026gt; Neck, head, foot, comb\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDuck\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eHeart \u0026gt; Heart with sweet and sour sauce, raspberry and licorice\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Foie gras terrine, jowl, 'morrejo' and veal sweetbread with nuts\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue taco\u003c\/div\u003e\n\u003cdiv\u003eHead \u0026gt; Head, pastela and foie gras\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFoal\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eHeart \u0026gt; Heart taco\u003c\/div\u003e\nnl--\u0026gt;Sweetbread \u0026gt; Sweetbread lasagna\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDeer\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue escabeche with vegetables\u003c\/div\u003e\n\u003cdiv\u003eCheek \u0026gt; Deer cheek\u003c\/div\u003e\n\u003cdiv\u003eKidney \u0026gt; Deer kidneys\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eCod\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTripe and Callos \u0026gt; Fideuá with veal trotters, tendon, cod tripe, cauliflower and mussels\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58262928392524,"sku":"G598D","price":90.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CASQUERIA_16717d2b-1d31-4d2e-b0e3-531c06058871.png?v=1785488883"},{"product_id":"cuina-catalana-ebook","title":"Catalan Cuisine","description":"\u003cdiv\u003e\n\n\u003cstrong\u003eDimensions: 15.5 x 22.5 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eNumber of pages: 272\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePaperback\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLanguage: Spanish\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eForeword: Joan Roca\u003c\/strong\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs far as we can remember, we have always wanted to cook by Borja Sierra and Òscar Gómez. Cooking makes us happy, and this book is our way of sharing that joy. We have dared to scrutinize, analyze, describe, and praise Catalan cuisine, which is our own. From devoted love, of course, because you love what you suckle. We do it armed with affection, a handful of certainties, and a ton of convictions. And even writing with enthusiasm, we are not going to tell you anything that cannot be verified with your eyes and touched with your hands. Reality is beautiful enough in all kitchens. Also in Catalan. We will almost always strictly follow the canon and orthodoxy, but in some cases, we will propose reinterpreting and redrawing common places: we are going to question some landscapes, because everything moves and nothing is eternal. There is not a single dish that has not changed over time. Details, ingredients, processes change. And like tears in the rain, the dishes we cook today will also be lost. If we cannot change that destiny, at least we can go to meet it. Therefore, we invite you to taste Catalan preparations and dishes not only through recipes, but also through context. This is a book written by two Catalans who want to explain their cuisine without any prior knowledge. We are not going to take anything for granted!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003cu\u003eMonographs\u003c\/u\u003e\u003c\/strong\u003e.\u003c\/div\u003e\n\u003cdiv\u003eDishes, preparations, or structural products in Catalan cuisine. They consist of a text in which, with an entertaining language, geographical, historical, cultural aspects are analyzed... One or more recipes are also included.\u003c\/div\u003e\n\u003cdiv\u003e• La calçotada. Orgies of onions and fire.\u003c\/div\u003e\n\u003cdiv\u003e      Calçotada.\u003c\/div\u003e\n\u003cdiv\u003e      Poor calçot soup.\u003c\/div\u003e\n\u003cdiv\u003e• Pa amb tomàquet. Familiarity breeds fondness\u003c\/div\u003e\n\u003cdiv\u003e      Pa amb tomàquet.\u003c\/div\u003e\n\u003cdiv\u003e      Sardines with pa amb tomàquet juice.\u003c\/div\u003e\n\u003cdiv\u003e• Allioli. The universal lubricant!\u003c\/div\u003e\n\u003cdiv\u003e      Traditional allioli. \u003c\/div\u003e\n\u003cdiv\u003e      Quince allioli. \u003c\/div\u003e\n\u003cdiv\u003e      Aunt Carmen's stiff allioli.\u003c\/div\u003e\n\u003cdiv\u003e• Botifarras, a family portrait\u003c\/div\u003e\n\u003cdiv\u003e      Snails stewed with shredded botifarra.\u003c\/div\u003e\n\u003cdiv\u003e• El sofregit: The onion and the path to enlightenment or Sofregit.\u003c\/div\u003e\n\u003cdiv\u003e      Empordà style black sofregit.\u003c\/div\u003e\n\u003cdiv\u003e• Romesco, a dish, a sauce, a concept.\u003c\/div\u003e\n\u003cdiv\u003e      Romesco sauce.\u003c\/div\u003e\n\u003cdiv\u003e• Samfaina: We don't care a pepper.\u003c\/div\u003e\n\u003cdiv\u003e• La picada catalana: Without you I am nothing.\u003c\/div\u003e\n\u003cdiv\u003e• Bolets. Mushrooms are only eaten by goats and Catalans (it's a joke from a phrase by Philip V).\u003c\/div\u003e\n\u003cdiv\u003e      Grilled Rovellons.\u003c\/div\u003e\n\u003cdiv\u003e      Pickled Rovellons.\u003c\/div\u003e\n\u003cdiv\u003e      Botifarra del perol with rovellons and rancid wine.\u003c\/div\u003e\n\u003cdiv\u003e• El recuit, el tupí and el mató or brossat. These cheeses are the milk.\u003c\/div\u003e\n\u003cdiv\u003e      Recuit salad with anchovies.\u003c\/div\u003e\n\u003cdiv\u003e      Pistachio cookie filled with recuit mousse.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eEmblematic dishes of Catalan cuisine.\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThey consist of a light-hearted introduction with geographical, historical, cultural aspects... and one or more recipes.\u003c\/div\u003e\n\u003cdiv\u003e• Arròs a la cassola.\u003c\/div\u003e\n\u003cdiv\u003e• Canelons de Sant Esteve.\u003c\/div\u003e\n\u003cdiv\u003e• Cap i pota, cap i tripa and chickpeas.\u003c\/div\u003e\n\u003cdiv\u003e      Veal head and trotters.\u003c\/div\u003e\n\u003cdiv\u003e• Oxtail stewed with lentils.\u003c\/div\u003e\n\u003cdiv\u003e• Escudella i carn d’olla. \u003c\/div\u003e\n\u003cdiv\u003e      Traditional escudella i carn d’olla.\u003c\/div\u003e\n\u003cdiv\u003e      Escudella cream with meatball.\u003c\/div\u003e\n\u003cdiv\u003e• Menjar blanc. 2\u003c\/div\u003e\n\u003cdiv\u003e• Braised veal cheeks with saffron milk caps.\u003c\/div\u003e\n\u003cdiv\u003e• Roasted cheeks.\u003c\/div\u003e\n\u003cdiv\u003e• Xató.\u003c\/div\u003e\n\u003cdiv\u003e• Trinxat.\u003c\/div\u003e\n\u003cdiv\u003e      Traditional Trinxat.\u003c\/div\u003e\n\u003cdiv\u003e      Trinxat with roasted bacon, cabbage and potato soup.\u003c\/div\u003e\n\u003cdiv\u003e• Bacallà a la llauna.\u003c\/div\u003e\n\u003cdiv\u003e• Faves a la catalana.\u003c\/div\u003e\n\u003cdiv\u003e• Pig's trotters with morels.\u003c\/div\u003e\n\u003cdiv\u003e      Pig's trotters with morels and pine nuts.\u003c\/div\u003e\n\u003cdiv\u003e• Roasted lamb in the oven.\u003c\/div\u003e\n\u003cdiv\u003e• Palamós prawn.\u003c\/div\u003e\n\u003cdiv\u003e      Grilled.\u003c\/div\u003e\n\u003cdiv\u003e      Naturally seasoned.\u003c\/div\u003e\n\u003cdiv\u003e      Stewed with blue crab.\u003c\/div\u003e\n\u003cdiv\u003e• Crema catalana.\u003c\/div\u003e\n\u003cdiv\u003e      Crema catalana. \u003c\/div\u003e\n\u003cdiv\u003e      Millefeuille with cream and wild strawberries from Calella.\u003c\/div\u003e\n\u003cdiv\u003e• Rabbit, snail, and rosemary rice.\u003c\/div\u003e\n\u003cdiv\u003e• Fricandó. \u003c\/div\u003e\n\u003cdiv\u003e      Meatball fricandó.\u003c\/div\u003e\n\u003cdiv\u003e• Black sausage soup with peas and broad beans.\u003c\/div\u003e\n\u003cdiv\u003e• Calamari stuffed with botifarra.\u003c\/div\u003e\n\u003cdiv\u003e• Esqueixada.\u003c\/div\u003e\n\u003cdiv\u003e      Cod esqueixada.\u003c\/div\u003e\n\u003cdiv\u003e• Goose with pears.\u003c\/div\u003e\n\u003cdiv\u003e• Black rice or dark rice.\u003c\/div\u003e\n\u003cdiv\u003e• Baby squid omelet.\u003c\/div\u003e\n\u003cdiv\u003e• Mussels in Catalan style.\u003c\/div\u003e\n\u003cdiv\u003e• Grilled sardines with quick marinade-dressing.\u003c\/div\u003e\n\u003cdiv\u003e• Escalivada.\u003c\/div\u003e\n\u003cdiv\u003e• Onion-braised chard and pickled bonito. \u003c\/div\u003e\n\u003cdiv\u003e      Catalan-style pickled bonito.\u003c\/div\u003e\n\u003cdiv\u003e      Onion-braised mackerel.\u003c\/div\u003e\n\u003cdiv\u003e• Macaroni with foie gras.\u003c\/div\u003e\n\u003cdiv\u003e• Panellets.\u003c\/div\u003e\n\u003cdiv\u003e• Ganxet beans.\u003c\/div\u003e\n\u003cdiv\u003e      Widow's cooking.\u003c\/div\u003e\n\u003cdiv\u003e      Ganxet with tudons.\u003c\/div\u003e\n\u003cdiv\u003e      Ganxet with chorizo, snout, and ear.\u003c\/div\u003e\n\u003cdiv\u003e• Wild boar civet.\u003c\/div\u003e\n\u003cdiv\u003e• Musician's desserts.\u003c\/div\u003e\n\u003cdiv\u003e• Roasted foie gras with apple and ratafía.\u003c\/div\u003e\n\u003cdiv\u003e• Mongetes amb botifarra.\u003c\/div\u003e\n\u003cdiv\u003e• Coca de llardons.\u003c\/div\u003e\n\u003cdiv\u003e• Snails. or 'Deceived' snails. \u003c\/div\u003e\n\u003cdiv\u003e      Snails a la llauna.\u003c\/div\u003e\n\u003cdiv\u003e• Rabbit with almond sauce.\u003c\/div\u003e\n\u003cdiv\u003e• Pork tupí-confit.\u003c\/div\u003e\n\u003cdiv\u003e• Grilled artichokes.\u003c\/div\u003e\n\u003cdiv\u003e• Zarzuela.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58262929736012,"sku":"G1192D","price":90.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CUINACATALANA_d818c8c0-bbf1-4485-a702-d51c7b293a5c.png?v=1785488883"},{"product_id":"el-libro-de-los-dulces-de-navidad-ebook","title":"The Christmas Sweets Cookbook","description":"\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage: Spanish\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e160 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e16.5 x 21.0 cm\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eColor illustrated\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-134-8\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDuring Christmas, we often turn a blind eye and overindulge in pastry and confectionery products, abandoning ourselves to the delights of turrones, guirlaches, roscones de reyes... Why not try making these recipes at home this year? Now it's easier with this book: The Book of Christmas Sweets. It is a compilation of 90 recipes written by 33 collaborators from La Confitería Española and Molinería y Panadería, specially designed for the Christmas holidays. Some recipes are simple and accessible for anyone at home, while others are more modern and elaborate, requiring a bit more knowledge on the subject.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58262934389068,"sku":"G473D","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/DULCESDENAVIDAD_png.webp?v=1785488880"},{"product_id":"el-portal-del-echaurren-francis-paniego-ebook","title":"El Portal del Echaurren, Francis Paniego (eBook)","description":"\u003cdiv align=\"justify\"\u003e\n\u003cdiv\u003e256 págs.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eeBook\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eEl Portal del Echaurren es el sueño del cocinero riojano Francis Paniego. Un sueño en dos fases puesto que primero fue el restaurante y ahora es el libro editado por Montagud Editores. Ese primer sueño que tuvo el chef cuando ni siquiera sabía cómo materializarlo cobra vida a lo largo de 256 páginas en las que el chef conduce al lector por los senderos de La Rioja que han permitido erigir el restaurante familiar en un destino gastronómico de primer orden. Un delicado e íntimo repaso a su trayectoria a través de los orígenes, del entorno, de sus platos y de sus logros.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eLa cocina de Francis Paniego no se puede entender sin el Valle del Oja en general ni sin Ezcaray en particular. Ambos parajes resultan fuente de inspiración y escenario para la acción gastronómica y así queda reflejado en la lectura de una obra despojada de cualquier superficialidad para significar aún mejor la nitidez del discurso y de la personalidad del cocinero. El libro no es una mera biografía de autor. Estructurado en seis bloques, permite comprender también la idea fundacional y la evolución de El Portal del Echaurren; de cómo el restaurante ha forjado el carácter del cocinero a través de los años. La familia como legado, las tripas como metáfora de la propia vida y el alma como significación e hilo conductor de un relato que no sólo recoge las idas y venidas del autor sino también aquellos platos icónicos que marcaron un antes y un después en lo que es a día de hoy el restaurante.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\u003cstrong\u003eSUMARIO\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eUNO. EL HOMBRE\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eDOS. LA MADRE\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Croquetas, que le quitamos a mi madre.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Merluza a la romana confitada a 45ºC, sobre pimientos asados y sopa de arroz.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Merluza asada, sobre pil-pil de patata con un leve toque de vainilla.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eTRES. EL ALMA\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Hogar. El Valle del Oja. Ezcaray\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tosta de queso de Cameros con manzana y helado de miel\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- ¿Chuletillas a la brasa?\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Nueces tiernas repeladas, a modo de risotto, con helado de queso y juliana de melocotón\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fósiles marinos\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Las semillas, cigala, aguacate, cereza, quinoa y ajoblanco\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Hierba fresca con queso de Munilla a la parrilla y espuma de leche\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bajo un manto de hojas secas\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- La lana, un pequeño homenaje a la tradición textil de Ezcaray\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pan de humo, ceniza y un trozo de Tondeluna\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sarmientos\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- El pez de río que soñaba con el mar\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bajo el nido Viajar para volver\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Carpaccio de gamba roja, sobre tartar de tomate, ajoblanco y caviar de vinagre de vino tinto\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mediterráneo, concasse de pepino, yogur, manzana, pan, aceite picual y polvo de almendra fresca\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eCUATRO. LA PIEL\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lo que hay alrededor\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Espárragos cocinados al vacío, durante 6 horas a 65ºC, con láminas y mahonesa de perrechicos\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Hongo 25 minutos\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Aceitunas negras\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cubo de boletus\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- El vino Tierras de viña\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Uvas bajo el hielo\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lo que da forma\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pichón curado a la sal asado sobre una concasse de pera y puré de pan\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Remolacha asada, sepia, esfera de yogur y tierra\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Gambas al ajillo con trampant-AJO\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Láminas de bacalao con un ligero gusto a parrilla, siemprevivas, sesos de cordero y carbón\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eCINCO. LAS TRIPAS\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Asaduras. ¿Asadurillas de cordero, gazpacho manchego o mole poblano?\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sesos lacados, emulando a un foie gras, a partir de los sesos de cordero\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Arroz cremoso, con oreja de cerdo en adobo y jugo aireado de estragón\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cocochas, a partir de unas orejas de cordero\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Gyoza de morros, con tallarines de chipirón\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Callos de piel de cerdo\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tartar de corazones de cordero\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eSEIS. EL SUEÑO\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":58262937698636,"sku":null,"price":39.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ECHAURREN_PORTAL_1d89cf8f-175d-4a23-beb2-3c8fb398411a.png?v=1785488883"},{"product_id":"el-libro-del-buffet-ebook","title":"El libro del buffet (eBook)","description":"\u003cp\u003e160 páginas \u003cbr\u003eIdioma. Español\u003cbr\u003e\u003cstrong\u003eeBook\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":58262954475852,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ELLIBRODELBUFFET.png?v=1785488882"},{"product_id":"el-libro-del-cuarto-frio-ebook","title":"The cold room book","description":"\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage: Spanish\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e16.5 x 21.0 cm\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e160 pages\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eIllustrated in color\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eISBN: 978-84-7212-128-7\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe cold kitchen is the area of the workshop, usually refrigerated, where culinary and pastry creations that do not require cooking sources are prepared. This book presents 94 recipes to develop and incorporate new formulas into the repertoire of specialties. A practical volume in which several prestigious professionals present their best recipes.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58262955917644,"sku":"G439D","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ELLIBRODELCUARTOFRIO.png?v=1785488882"},{"product_id":"el-libro-del-hojaldre-ebook","title":"El libro del hojaldre (eBook)","description":"\u003cdiv\u003e\n\u003cstrong\u003eIdioma: Español\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e16,5 x 21,0 cm\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e160 páginas\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eEBOOK\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-138-6\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv align=\"justify\"\u003eEl libro contempla dos apartados: un bloque destinado a formulación integral, datos avalados por el maestro pastelero Santiago Pérez, y otro con más de 50 elaboraciones realizadas con este producto. El hojaldre es una de las elaboraciones más versátiles, perfecto contrapunto para infinidad de propuestas, tanto dulces como saladas, de corte tradicional o de inspiración más moderna.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eCombina con todo tipo de ingredientes: frutos secos, frutas frescas, cremas, chocolate, nata… y cualquier elemento salado, que lo hacen intemporal y lleno de posibilidades en su oferta. Todas estas propuestas están firmadas y avaladas por profesionales de prestigio, colaboradores de las revistas La Confitería Española y Molinería y Panadería.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":58262960275788,"sku":"G481D","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ELLIBRODELHOJALDRE.png?v=1785488882"},{"product_id":"el-libro-del-salado-ebook","title":"El libro del salado (eBook)","description":"","brand":"Montagud","offers":[{"title":"Default Title","offer_id":58262963650892,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ELLIBRODELSALADO.png?v=1785488882"},{"product_id":"lera-gastronomia-cultura-y-caza-ebook","title":"Lera. Gastronomy, Culture and Hunting","description":"\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePublication Date:\u003c\/strong\u003e MARCH 2024 \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 24 x 28 cm\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eNumber of pages:\u003c\/strong\u003e 444\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e Spanish \u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGet the most important work on the world of game cooking from an author's perspective now. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003eWORK SYNOPSIS\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Lera hotel restaurant is the result of the evolution of Mesón El Labrador, the family restaurant that the Lera family founded in 1973, dedicated to rediscovering traditional Castilian cuisine with a very personal style. Since 2008, with the generational change and Luis Lera at the helm, the focus has been on keeping the culinary heritage alive and enriching the recipe book with the application of new techniques.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cu\u003eWORK SUMMARY\u003c\/u\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eLera. The guardian.\u003c\/div\u003e\n\u003cdiv\u003eTierra de Campos. The refuge.\u003c\/div\u003e\n\u003cdiv\u003eSignatures: Juan Delibes, Odile Rodríguez de la Fuente, Luis Moreno Maldonado.\u003c\/div\u003e\n\u003cdiv\u003eHunting. Art and sustainability.\u003c\/div\u003e\n\u003cdiv\u003eLera's secrets. Marinades and freezing.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eStock dove, wood pigeon \u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eComparison between stock dove and wood pigeon\u003c\/div\u003e\n\u003cdiv\u003eButchering of stock dove and wood pigeon\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eStock dove recipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eHeart and liver skewer\u003c\/div\u003e\n\u003cdiv\u003ePickled\u003c\/div\u003e\n\u003cdiv\u003eBloody with rillette\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eWood pigeon recipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eWood Pigeon cured with Manzanilla\u003c\/div\u003e\n\u003cdiv\u003eRice with King's egg\u003c\/div\u003e\n\u003cdiv\u003eBloody with chocolate\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eTierra de Campos Squab\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003eBraised squab gizzards\u003c\/div\u003e\n\n\u003cdiv\u003eBraised squab \u003c\/div\u003e\n\n\u003cdiv\u003eGlazed squab with pear molasses\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRed-legged Partridge\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe red-legged partridge: a very Iberian bird\u003c\/div\u003e\n\u003cdiv\u003eIn search of the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAlectoris rufa\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eA born runner\u003c\/div\u003e\n\u003cdiv\u003eCold? No, thanks\u003c\/div\u003e\n\u003cdiv\u003eAll in red\u003c\/div\u003e\n\u003cdiv\u003eOn the way to veganism\u003c\/div\u003e\n\u003cdiv\u003eA parity bird\u003c\/div\u003e\n\u003cdiv\u003eA dark future\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003ePickled partridge\u003c\/div\u003e\n\u003cdiv\u003ePartridge with cabbage and chestnut\u003c\/div\u003e\n\u003cdiv\u003eThigh stew, grilled breast and fig\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eQuail\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eA small, chubby bird\u003c\/div\u003e\n\u003cdiv\u003eHistory of an emigrant\u003c\/div\u003e\n\u003cdiv\u003eWith multiple enemies and abundant problems\u003c\/div\u003e\n\u003cdiv\u003eA good portfolio of predators\u003c\/div\u003e\n\u003cdiv\u003eThe harmful transformation of agriculture\u003c\/div\u003e\n\u003cdiv\u003eA hybrid: the hunting quail\u003c\/div\u003e\n\u003cdiv\u003eThey lived happily ever after and ate... quail!\u003c\/div\u003e\n\u003cdiv\u003eThe dog: deadly for quail, necessary for man\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eCroquette\u003c\/div\u003e\n\u003cdiv\u003eStewed\u003c\/div\u003e\n\u003cdiv\u003eRoasted in vine leaf\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003ePheasant\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eOf unquestionable sexual dimorphism\u003c\/div\u003e\n\u003cdiv\u003eA routine bird\u003c\/div\u003e\n\u003cdiv\u003eAn exhibitionist male\u003c\/div\u003e\n\u003cdiv\u003eImmobility as defense\u003c\/div\u003e\n\u003cdiv\u003eOrigin, evolution and present of the pheasant\u003c\/div\u003e\n\u003cdiv\u003eOrigin: in search of the golden fleece\u003c\/div\u003e\n\u003cdiv\u003eEvolution: a game species from the 17th century onwards\u003c\/div\u003e\n\u003cdiv\u003ePresent: the recovery of the wild pheasant\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eCold cuts\u003c\/div\u003e\n\u003cdiv\u003eRoasted with grapes\u003c\/div\u003e\n\u003cdiv\u003ePre-dessert with quince\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eWoodcock\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe lady of the forest\u003c\/div\u003e\n\u003cdiv\u003eFor exclusive tasting\u003c\/div\u003e\n\u003cdiv\u003eFascinator of hunters\u003c\/div\u003e\n\u003cdiv\u003eAerial wonders\u003c\/div\u003e\n\u003cdiv\u003eThe aerial ballet\u003c\/div\u003e\n\u003cdiv\u003eA laborious flight\u003c\/div\u003e\n\u003cdiv\u003ePeculiarities of a mimetic plumage\u003c\/div\u003e\n\u003cdiv\u003eMale or female?\u003c\/div\u003e\n\u003cdiv\u003eThe painter's feather\u003c\/div\u003e\n\u003cdiv\u003eA surgeon bird\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eTartare and fried head\u003c\/div\u003e\n\u003cdiv\u003eTraditional roasted\u003c\/div\u003e\n\u003cdiv\u003eStewed, breast and offal fritter\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eMallard duck\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eDucks in the water!\u003c\/div\u003e\n\u003cdiv\u003eSmeared in oil\u003c\/div\u003e\n\u003cdiv\u003eSpace launch\u003c\/div\u003e\n\u003cdiv\u003eMale synchronized swimming\u003c\/div\u003e\n\u003cdiv\u003eDo you swim or dive?\u003c\/div\u003e\n\u003cdiv\u003eLead in the blood\u003c\/div\u003e\n\u003cdiv\u003eFrom the wetland to the balcony\u003c\/div\u003e\n\u003cdiv\u003eA blue speculum\u003c\/div\u003e\n\u003cdiv\u003eThe male's molt\u003c\/div\u003e\n\u003cdiv\u003eGenetic contamination\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eBroth and smoked breast\u003c\/div\u003e\n\u003cdiv\u003eLentils with duck and foie\u003c\/div\u003e\n\u003cdiv\u003eWith Korean chili\u003c\/div\u003e\n\u003cdiv\u003eApple cana soup\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eTeal\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe female teal\u003c\/div\u003e\n\u003cdiv\u003eIn formation and in unison\u003c\/div\u003e\n\u003cdiv\u003eA low-maintenance bird\u003c\/div\u003e\n\u003cdiv\u003eWinter versus summer\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003eAnas crecca\u003c\/i\u003e, the winter teal\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003eAnas querquedula\u003c\/i\u003e, the summer teal\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eWith honey and tangerine\u003c\/div\u003e\n\u003cdiv\u003eRoasted with turnip and coffee\u003c\/div\u003e\n\u003cdiv\u003eWith plankton and oyster\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRabbit\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eExcavator of dry subsoils\u003c\/div\u003e\n\u003cdiv\u003eArchitecture graduate\u003c\/div\u003e\n\u003cdiv\u003eA very familiar animal\u003c\/div\u003e\n\u003cdiv\u003eIn small hops\u003c\/div\u003e\n\u003cdiv\u003eA varied diet\u003c\/div\u003e\n\u003cdiv\u003eDental morphology\u003c\/div\u003e\n\u003cdiv\u003eOf frenetic sexual activity\u003c\/div\u003e\n\u003cdiv\u003eA lustful erotic mating\u003c\/div\u003e\n\u003cdiv\u003eBlind and deaf kits\u003c\/div\u003e\n\u003cdiv\u003eRabbits don't breed like rabbits\u003c\/div\u003e\n\u003cdiv\u003eA plague in danger of extinction\u003c\/div\u003e\n\u003cdiv\u003eSphania: 'Territory of Rabbits'\u003c\/div\u003e\n\u003cdiv\u003eA feared animal Myxomatosis: the panacea for rabbit control\u003c\/div\u003e\n\u003cdiv\u003eThe role of agriculture\u003c\/div\u003e\n\u003cdiv\u003eGame management: the valuable role of the hunter\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eTerrine with pumpkin\u003c\/div\u003e\n\u003cdiv\u003eSmall game stew\u003c\/div\u003e\n\u003cdiv\u003eStewed and grilled loin\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eHare\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eQueen of darkness\u003c\/div\u003e\n\u003cdiv\u003eNot only kangaroos box\u003c\/div\u003e\n\u003cdiv\u003eA unique gestation\u003c\/div\u003e\n\u003cdiv\u003eAn endurance athlete\u003c\/div\u003e\n\u003cdiv\u003eGreyhounds? Let's run!\u003c\/div\u003e\n\u003cdiv\u003eIn open and well-organized fields\u003c\/div\u003e\n\u003cdiv\u003eSolitary by day, sociable by night\u003c\/div\u003e\n\u003cdiv\u003eA scarce animal\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/u\u003e \u003c\/div\u003e\n\u003cdiv\u003eBlood sausage with chickpeas and cocoa\u003c\/div\u003e\n\u003cdiv\u003eWith beans\u003c\/div\u003e\n\u003cdiv\u003eFried\u003c\/div\u003e\n\u003cdiv\u003eÀ la royal\u003c\/div\u003e\n\u003cdiv\u003eBlood crépe with cinnamon and chestnut\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eWild Boar\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eIn lard with pickles\u003c\/div\u003e\n\u003cdiv\u003eBraised cheek and black trumpet\u003c\/div\u003e\n\u003cdiv\u003eRibs with red curry\u003c\/div\u003e\n\u003cdiv\u003ePork rind cake with orange and anise\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eDeer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eRoast beef with béarnaise\u003c\/div\u003e\n\u003cdiv\u003eCured haunch, caper and anchovy\u003c\/div\u003e\n\u003cdiv\u003eGrilled loin with elderflower\u003c\/div\u003e\n\u003cdiv\u003eTenderloin with apple\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRoe Deer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eSmoked with red cabbage and sheep's butter\u003c\/div\u003e\n\u003cdiv\u003eGlazed shoulder\u003c\/div\u003e\n\u003cdiv\u003eGrilled tenderloin with chanterelles\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58262964797772,"sku":"G599D","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/LERA_ac21761b-da74-4d98-8764-dfe19d76b828.png?v=1785488883"},{"product_id":"sartoria-panatieri-ebook","title":"Sartoria Panatieri (eBook)","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e24 x 28 cm\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eNumber of pages:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e272\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish and English\u003c\/div\u003e\n\n\u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eDiscover what happens in one of the best pizzerias in the world!\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eA return to origins and authenticity. Respect for the product. Every product that arrives at Sartoria Panatieri has been selected from hundreds that may seem the same but are not. We analyze products and producers, what they do and how they do it, and if they are in line with our principles of sustainability and quality. That's why we also get involved in some processes such as charcuterie or cheese, sometimes alone, other times with artisan producer friends. Our tomatoes, our cheese, the herbs... we make sure we know who is behind the production of each ingredient. Pizza is the ultimate expression of our work as chefs, as a philosophy of respect for the product and the time it has taken us to understand and improve it. From the dough, which ferments and rises, to each of the ingredients that compose it, including the oven and the wood. Rafa Panatieri and Jorge Sastre.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eRafa Panatieri\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehas family origins in Pisa and Calabria, and although he spent his childhood in Brazil, only Italian cuisine was prepared in his home. His grandmother instilled in him a passion for this profession. A tireless traveler and curious chef, he has spent more than a decade learning from the best. He left his veterinary career to dedicate himself to cooking; South America and Europe have been part of his culinary journey, especially Italy, but Spain eventually won him over. In addition to the Roca brothers' team, he has worked at Nectari (1* Michelin Star) and Restaurante Tragaluz.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003e\u003cstrong\u003eJorge Sastre\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis from Madrid, although he has spent a large part of his career in Catalonia. Barcelona has been his home for many years. Before meeting Rafa under the Roca brothers in 2016, Jorge worked in Madrid and Rioja as part of fine dining teams such as the Portal de Echaurren restaurant (2** MICHELIN Stars). He has always been clear about his path, in a demanding profession for which he has prepared diligently alongside great figures in cuisine.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58262965748044,"sku":"G1191D","price":90.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SARTORIA_122a4406-6df3-44af-b6c7-e97e1d2d36c8.png?v=1785488883"},{"product_id":"jose-carlos-garcia-raices-andaluzas-ebook","title":"José Carlos García, Andalusian Roots","description":"\u003cp\u003e\u003ci\u003eThe work of the Michelin Guide-awarded Malaga restaurant will see the light on \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eOctober 14th\u003c\/strong\u003e. Until that day, you can get José Carlos García's work on this page, buy it with a launch discount, and receive it signed and dedicated by the author.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eSynopsis:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eJosé Carlos García challenges traditional Andalusian recipes with his technique and small doses of daring. Always looking towards the sea, the Malaga chef bases his cuisine on the use of local products from the fish market or market, although he also draws inspiration from everything he has discovered on his travels to create his dishes. In the restaurant that bears his name, located in the Port of Malaga, in the La Malagueta neighborhood, he displays his sincere and constantly evolving cuisine, the result of what he learned in the family business of Café de París and his experience, for almost a decade, at the helm of his personal project. His gastronomy is a reflection of his own personality, a successful mix between fidelity to his roots, respect for the classicism of his family heritage and, as he himself says, “a touch of Rock \u0026amp; Roll”.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eBilingual edition:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish\/English\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003ePages:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e256\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e24 x 28 cm\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSewn paperback\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eRecipes:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e62\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003ci\u003eDiscover the full summary in ABOUT THE PRODUCT. \u003c\/i\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58263383310668,"sku":"G1193D","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JOSECARLOSGARCIA_0c4e53b7-6b0e-40aa-9a0d-e12ff94cf1bd.png?v=1785488882"},{"product_id":"el-celler-de-can-roca-ccr-ebook","title":"El Celler de Can Roca CCR ","description":"\u003csection data-module=\"productPageFoot01\" class=\"section product-page-foot product-page-foot-01\"\u003e\n\u003cdiv class=\"container\"\u003e\n\n\u003cdiv class=\"product-foot-tabs\"\u003e\n\n\u003cdiv class=\"tab-content\"\u003e\n\n\u003cdiv class=\"tab-pane active\" role=\"tabpanel\" id=\"product-long-description\"\u003e\n\n\u003cdiv id=\"collap-prod-long-desc\" class=\"product-foot-tab-content collapse\"\u003e\n\n\u003cdiv class=\"inset-foot-tab clearfix\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e560 pages\n\u003cdiv\u003eMore than 120 creations\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"html-output\"\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"html-output\"\u003eJoan Roca once said that \"a restaurant must be built with time, it is a long-term project. A way of life, a journey. You must be able to be happy on this journey by making others happy; goals pass very quickly. The day-to-day at the restaurant is what remains.\" And it is precisely for the permanence of the work of the Roca Brothers that \u003cstrong\u003ethis book is born, collecting everything that has happened and been created at El Celler de Can Roca\u003c\/strong\u003e. A large-format work (560 pages) that is born to become the great book of El Celler de Can Roca (CCR) Cuisine, Conscience, Reflection.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Librería Gastronómica","offers":[{"title":"Español","offer_id":58263385735500,"sku":"G777D","price":166.25,"currency_code":"EUR","in_stock":true},{"title":"Inglés","offer_id":58263385768268,"sku":"G777D","price":166.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CCR_27f319e3-6a50-49a4-a09d-d5345bd7c481.png?v=1785488882"}],"url":"https:\/\/montagud.com\/en\/collections\/ebooks.oembed?page=2","provider":"Montagud","version":"1.0","type":"link"}