{"title":"Paper Books","description":"\u003cp class=\"p1\"\u003eThe works of the great chefs who are shaping the world's haute cuisine. Carefully curated editions, culinary thinking, and uncompromising creativity.\u003c\/p\u003e","products":[{"product_id":"aponiente","title":"West","description":"\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"color: rgb(35, 101, 201);\"\u003e\u003cstrong\u003eThe jewel of one of the world's most exclusive restaurants, collected in 6 volumes full of experience, struggle, effort and excellence.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan style=\"color: rgb(35, 101, 201);\"\u003e\u003cstrong\u003eMore than 1,000 pages encompass the Aponiente universe, an extension in body and soul of Ángel León.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eWelcome to the captivating story of Ángel León. This book offers a comprehensive overview of the restaurant's history, a place that looks to the sea, cooks with seafood, and thinks in terms of salt. It's a beautiful journey through texts in which Ángel León pours himself out, both professionally and emotionally; through essays on products, spices, techniques… all culminating in 1,070 pages and over 150 creations from the most unique and original restaurant on the world gastronomic scene.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eVolume 1. Past, present and future.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan\u003eVolume 2. Inspiration and Play.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan\u003eVolume 3. The marsh, the environment.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan\u003eVolume 4. Tradition and caresses.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan\u003eVolume 5. Soul and classicism.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan\u003eVolume 6. Sweet Salt.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eAponiente is the restaurant led by chef Ángel León, known worldwide for his commitment to ocean conservation and management through research into new ingredients that reduce fishing pressure and promote sustainable fishing. Ángel León uses marine species historically discarded from the sea, and even unknown to humankind. This revolutionary and avant-garde chef has discovered new foods for humans, such as marine phytoplankton, and has cultivated plants like Zostera marina for the first time in history. For this work, he was awarded three Michelin stars in 2017, and two years later received the first-ever Michelin Green Star for Sustainable Gastronomy, in recognition of his unwavering commitment to sustainable gastronomy.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eEvery day, the Aponiente team immerses themselves in their own dream, in the salt marshes and waters that bathe the coast of Cádiz in Andalusia, separated from Africa by a 14-km strait. The application of ecological principles in their cuisine, research, gastronomic creativity, and the maximum use of ingredients, combined with their environmental awareness efforts, are the hallmarks of Aponiente. Some gastronomic examples of this include: mackerel sobrasada, sea bass mortadella, sea ham (bluefin tuna belly), sea bass sausage, whelks, moray eel skin transformed into crispy pork rind, hake collagen prepared as noodles, tuna tail osso buco, and plankton tarte tatin.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eAponiente focuses all its efforts on achieving new developments that allow it to continue creating seafood dishes to redefine the concept of gastronomy as a transformative force in 21st-century society and address important challenges such as nature conservation through cuisine, for which it collaborates with international NGOs. Aponiente, therefore, boasts a strong international presence and, every two years, organizes a global gathering of chefs called Despesques, based on sustainability and reflection on the role of food in the future. Aponiente continues to demonstrate the vital connection between gastronomy and nature. Aponiente challenges us to consider the richness and our lack of knowledge about that infinite and mysterious sea, celebrating discarded species and promoting the conservation and management of salt marshes, estuaries, and coastal wetlands as sources of marine life. 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The book details the philosophy and creations of a magical restaurant where peace and serenity can be savoured. Its 384 pages radiate an intimate and didactic beauty. In 1990, a young Fina Puigdevall opened the doors of Les Cols (Olot, Girona) in the farmhouse where she was born. Over 27 years, together with her personal and professional partner Manel Puigvert, she has forged a unique restaurant in the world that holds two Michelin stars and reflects every part of her soul. Now, the chef bares it in Anima, her first book.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe book, published by Montagud Editores, offers an intimate portrait of the restaurant. Each of the 384 pages of Anima radiates didactic spirit, beauty, reflection and contemplation in equal measure. They do so, for example, through Fina Puigdevall's 82 most significant creations. All of them take the form of an offering to the diner, while at the same time reflecting with exquisite fidelity one of the transversal axes of her cuisine: \"The immutable cycle of the seasons\". The product, which beyond being an object of homage is shown as the recipient of devotion and a deep love for the land, is the discreet yet undisputed main protagonist. In addition, the book features the collaboration of 10 experts in contemporary art, culture, philosophy and poetry, among other disciplines. Their texts open a window to fundamental aspects for understanding Puigdevall's cuisine. Among them, the representation of a landscape, a full awareness of the environment, and the peace and serenity that can only be achieved when plenitude arrives. 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Today, in his new and daring project, he continues to work hard to show everything a chef is capable of giving when working in the space he always dreamed of. Pedro's cuisine is simple but intense in flavors and textures, showcasing personal dishes such as Motril shrimp with partridge escabeche, kid goat kidneys with caviar, beef tartare with smoked eel, or coconut, honey, and truffle custard. Bagá is today the dream of a humble chef come true.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis book captures his culinary thinking through 62 iconic Bagá creations. Dishes with barely 3 ingredients – at most – mean the recipe is not what's important. This work delves into the mind of the Michelin-starred chef to unravel the how and why of his dishes. 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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":49187533324620,"sku":"G598","price":90.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CASQUERIA.png?v=1777313162"},{"product_id":"el-celler-de-can-roca-ccr","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":58255972696396,"sku":"G777","price":166.25,"currency_code":"EUR","in_stock":true},{"title":"Inglés","offer_id":58263002087756,"sku":"G777","price":166.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CCR_edf401d5-f38c-4e89-b3ba-3bd8b0efd533.png?v=1777313951"},{"product_id":"chocolate-fusion-frederic-bau","title":"Chocolate Fusion, Frédéric Bau","description":"\u003cdiv\u003e300 pages\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e26 x 32 cm\u003c\/div\u003e\n\u003cdiv\u003eColor illustrated\u003c\/div\u003e\n\u003cdiv\u003eColor hardcover binding\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e Spanish\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the first time in the history of cookbooks, chocolate appears as the true protagonist of the dish. We are not talking about desserts, but savory cuisine. It is no longer the “touch” to texturize 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 in its successful pairing with meats, fish and other products. The author is none other than Frédéric Bau, a renowned pastry chef, director of L’Ecole du Grand Chocolat, author of Au coeur des saveurs and, possibly, one of the people who knows most about chocolate in the world, about its application in both sweet and savory cuisine. In this work, the author develops his original ideas, helps us understand the diversity of tastes and aromas of high-quality chocolate and its culinary possibilities in pairing with all kinds of products. The book contains a very interesting table on the possible pairings between chocolates of various origins and multiple ingredients. With his characteristic pedagogical ability, Bau explains the precise knowledge of chocolate technique; simple instructions and tricks to understand the “four concepts” essential in handling this fascinating material, which now enters contemporary culinary arts through the front door. In addition, Frédéric Bau presents us with a “menu” with a superb selection of dishes (appetizers, hot and cold starters, fish, meat, and desserts) made with chocolate as the protagonist, the result of careful and patient culinary research and his broad and exotic gastronomic culture. Frédéric Bau, one of the most brilliant pastry chefs of his generation and a chocolate genius, makes an foray into savory cuisine. Chocolate for chefs. Also available in English and French.\u003c\/span\u003e\u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49187600105804,"sku":"G385","price":99.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CHOCOLATEFUSION.png?v=1777312588"},{"product_id":"la-cocina-al-vacio-joan-roca","title":"Sous-vide cooking, Joan Roca","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBilingual Edition: Spanish\/English. Available in other languages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e24 x 27 cm\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e256 pages\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-150-8\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eJoan Roca and Salvador Brugués (El Celler de Can Roca) are aware of the importance of SOUS VIDE COOKING as a tool for many professionals.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eSous vide as a CULINARY TECHNIQUE and not merely a preservation system. This is the first premise of this work. Even today, there is still some reluctance that associates sous vide with industrial processes and exclusive purposes of profitability, productivity, and extending a product's shelf life. But beyond these practical advantages, sous vide can serve an objective much closer to culinary art understood as such: the pursuit of maximum quality.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eJoan Roca and Salvador Brugués' primary interest in applying sous vide has always been its contribution to improving cooking, in order to minimize the aggressive effects produced by traditional systems. Combining the fundamentals of sous vide preservation and cooking, Joan and Salvador establish a new culinary technique that, although it requires very rigorous initial training, once its processes are mastered, allows for good results and yields, both in terms of the quality and presentation of the dishes, and in the organizational and practical aspects of the kitchen and restaurant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eThus, they propose a new work system that, among other revolutionary advantages, allows products to be cooked sous vide with quick, on-demand cooking during restaurant service. Following the authors' approach, the book describes the characteristics of sous vide preservation, cooking, and cuisine, finally revealing the remarkable advantages and spectacular results of this technique in the recipes of El Celler de Can Roca: the best example of \"haute cuisine\" sous vide.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eJoan Roca and Salvador Brugués lay the groundwork for a culinary technique of enormous value, fundamental for the evolution of future cuisine.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57266339086668,"sku":"G543","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/LACOCINAALVACIO.png?v=1777313422"},{"product_id":"cooking-coffee-albert-adria","title":"Cooking Coffee, Albert Adrià","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBilingual edition: Spanish\/English\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e96 pages\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-155-3\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eItaly has best known how to enhance the potential of coffee—devising preparation methods that exalt the pursuit of the perfect balance between the different organoleptic qualities and the multiple varieties, origins, and processing methods of coffee—to the point of becoming a vital, integral part of the country's culture. At Lavazza, the passion for coffee has accompanied and distinguished us since our origins. A tradition that is 120 years old and began in 1895, with the first shop in Turin, from which was born what is today a company that has made the pleasure of coffee a true vocation. Hence the idea, together with Montagud Editores, to create a book containing recipes that have been made using Lavazza coffee as an ingredient: more than twenty creations by Albert Adrià.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAlbert Adrià about the book\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe professional life of a chef will always be characterized by constants that accompany him throughout life: effort, creativity, passion... and challenges. Challenges, in all aspects of life, are what push one to explore one's own limits and to explore the frontiers of the impossible. Undoubtedly, if I had to add a qualifier to this book, it would be challenge. Not only because of having dealt with an ingredient so intrinsic and familiar to anyone's life, but also because of giving it the role of 'prima donna'—and not of a spice—in the recipes we have prepared for it. The prologue for the book 'Caffè in Cucina', which my brother Ferran wrote 13 years ago, concluded with the desire and will to continue in the search for new opportunities for coffee at a gastronomic level, together with Lavazza. I am proud to think that, with this book, my team and I have contributed to a project that began to take shape at elBulli, more than 13 years ago...\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49187621929292,"sku":"G558","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/COOKINGCOFFEE.png?v=1777313189"},{"product_id":"cuina-catalana","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 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We try to make diners feel the land by using products that come from it, cooking our surroundings. Our gastronomic journey begins in a privileged location, and we conceive each part of the building – the kitchen, the entire restaurant – as an extension of the space, of the landscape. The Arousa estuary presides over the dining room within a minimalist building where the dining tables, as well as the kitchen and other multi-purpose spaces, look out from large windows onto the estuary with Ribeira on the other bank, and the islets of Noro and Vionta as spatial references, all enhancing the diner's experience. Natural light, wood, and glass prevail in the Culler building, aiming to reflect the surroundings, just as our menus and à la carte offerings do. We are an extension of the sea and the land, and what we do is transfer all of that into dishes where flavor is essential, but since all senses are interconnected, the combination of all of them matters when eating, savoring, and enjoying oneself at the table.\"\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49187635364172,"sku":"G729","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CULLER.png?v=1777313788"},{"product_id":"diversiones-dulces-yann-duytsche","title":"Sweet Fun, Yann Duytsche","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e416 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e230 x 298 cm\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eIllustrated in color\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eHardcover and laminated color dust jacket\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-126-3\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e2007\u003c\/strong\u003e\u003c\/div\u003e\n\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\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\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 vocational pastry chef with a solid academic background reinforced by his extensive experience between France and Spain, becomes with this work the great renovator of \"nouvelle pâtisserie.\"\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eAfter a theoretical first part, in which the author's working methodology and creative philosophy are accompanied by a display of technical mastery aimed at exploring all aspects of pastry creation, Yann Duytsche proposes twenty-seven ingredient associations and as many variations on the same aromatic movement. 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Woodcock and lobster, and also recuit, Levantine citrus fruits, and butifarra del perol, thus coexist in a carefully selected collection of creations. In each of them, every process is detailed and, likewise, the inspirational and creative keys with which they were brought to life are revealed.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRamón Freixa knows very well that happiness is found in good company. Not in vain, he dedicates his new book to his parents —\"To speak of happiness is to speak of them,\" he writes—, and he relies on three dear friends to delve into it. With journalist and writer Carme Chaparro, he engages in a delicious face-to-face conversation, smile to smile. In it, he not only presents his work; he also delves into the concept of 'Cooking Happiness', how his diners have given it to him, and how he himself has achieved it by forging his culinary art over three decades of work. 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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. 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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. 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Available in other languages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e23 x 29 cm\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e256 pages\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-172-0\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eJuanjo López took the reins of La Tasquita de Enfrente (Madrid) 20 years ago. Since then, he has earned the utmost respect through honesty, essentiality, and timeless luxury understood through his unique lens. Hailed by the brightest chefs and most demanding gourmets as a great guardian of flavor, he reveals firsthand, in the style of gastronomic literature, the intricacies of a unique restaurant and the products served there.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eOne day, Juanjo López decided to put aside a career that had led him to manage a major insurance company to dedicate himself body and soul to hospitality. He hung up his ties, traded his suit jacket for a chef's jacket, and took over La Tasquita de Enfrente, his father Serafín López Gaona's establishment on La Ballesta street in Madrid. Two decades later, his is a unique restaurant in Spain, as well as a leading reference point for the brightest chefs and most demanding gourmets. All of them often sit at his tables to taste something as simple and as complicated as the best raw ingredients treated with the utmost respect. \"In good hands, a quality product can become memorable,\" confirms José Carlos Capel, culinary critic for El País. \"It's not easy to leave a meal without finding a single flaw. But that's how it was,\" asserts Carlos Maribona, head of Gastronomy for ABC newspaper for over 25 years.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eLa Sencilla Desnudez is the Montagud Editores book in which Juanjo López dissects, firsthand and in the style of gastronomic literature, the intricacies of a unique restaurant. Similarly, he analyzes the keys to a chameleon-like sector, a victim of the whirlwind of modern times; and reflects on a magical profession that requires honesty, common sense, and love. 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This is nothing other than an Essentiality that has led him, step by step and almost without realizing it, to earn the utmost respect in the sector and to be hailed as a great guardian of flavor. \"The years have taught me that what is important is to travel light to give due weight to what is inside,\" says Juanjo López as an appetizer in the chapter.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eLuxury is also the central theme of the text with which publicist and writer Risto Mejide prefaces the work. \"It is something closer to an attitude than a material condition,\" he states. \"To always be treated well, no matter who you are and regardless of who you are.\" And Juanjo López knows better than anyone how to be the best host: he had already sat at many tables before tying on his apron. \"Read this work knowing that the person who writes it has eaten in restaurants all over the world,\" invites Javi Antoja, director of the book and of Montagud Editores' Editorial Projects. \"It is precisely these trips around the world that give him the authority to... be jaded by everything?\"\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eCreations full of knowledge\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eLa Sencilla Desnudez includes 30 emblematic creations from La Tasquita de Enfrente. With absolute fidelity to the pillars described firsthand by Juanjo López, they are presented with an extensive commentary by the author, who reveals important details of their preparation. They are also accompanied by a detailed explanation of the product or elaboration that features in them. The images, like those in the rest of the work, are by Mikel Ponce. Some of them form part of detailed step-by-step processes. For example, those of the famous 'Callos Gaona', awarded as the Most Traditional Dish by the Madrid Academy of Gastronomy.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49187771679052,"sku":"G588","price":114.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/LASENCILLADESNUDEZ.png?v=1777313442"},{"product_id":"lera-gastronomia-cultura-y-caza","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":49187779182924,"sku":"G599","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/LERA.png?v=1777313926"},{"product_id":"mediterranean-andreu-genestra","title":"Mediterranean, Andreu Genestra","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e256 pages \u003c\/div\u003e\n\n\u003cdiv\u003eHardcover\u003c\/div\u003e\n\n\u003cdiv\u003e24 x 32 cm\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan\u003e\u003cstrong\u003eLANGUAGE\u003c\/strong\u003e \u003c\/span\u003eSpanish \u0026amp; English\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eAndreu Genestra restaurant is the ultimate representation of the following binomial: Mediterranean products and the most sophisticated current culinary techniques. More than 50 creations that travel the Mediterranean in a 272-page book. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHe began his journey in the kitchen washing pots in a sun and beach hotel when he was only 15 years old. At 16, he began studying at the Hospitality School of the University of the Balearic Islands. After finishing his higher education, he began working in the kitchens of different 5-star hotels in Mallorca. At 19, he traveled to Barcelona. There he started at the Hotel Condes de Barcelona and worked there for a year. He returned to the island and worked under Chef Marc Fosh at the Read's Hotel. This is where he learned his cooking fundamentals. From Read's he went to Son Brull where he acquired a vision of selective Mallorcan cuisine. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Basque Country was always his dream, and at 21, he did an internship at Mugaritz and at Juan Mari Arzak's restaurant, two places that have greatly influenced his career. Back in Barcelona, the Espai\u0026amp;Sucre restaurant brought him creativity in the world of desserts and he learned from one of his favorite mentors, Jean Louis Neichel. In 2008, he landed at Ferran Adrià's El Bulli. He worked for two years under the Catalan chef. His first position as Head Chef came at an emblematic hotel: the Formentor. Genestra was in charge of its restaurant, El Pi, for 3 seasons. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFor Andreu, gastronomy has no borders and he has also cooked in London, Stockholm, Brazil, Moscow, Paris, Miami, and in Kuwait for the country's Royal Family. After returning from the desert, he realized that it was time to start a new stage in his life and settle down in his homeland, Mallorca. Satiated with his international experience, in April 2011 he decided to open his own restaurant, \"Andreu Genestra,\" at Predi Son Jaumell Hotel Rural in Capdepera. The reward came after 3 years of hard work and sacrifice: the Michelin guide awarded him a star and the Repsol guide recognized the restaurant with two Suns. The projects continued, and in 2014 he opened a bistro restaurant in Palma. Aromata offers classic technical gastronomy in an old 17th-century stately courtyard. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Michelin guide has recognized it with a Bib Gourmand since 2018 and the Repsol guide with a Sol. Since 2018, he has directed the gastronomy of Hotel Es Princep in Palma. A 5-star establishment owned by the Mairata family, who entrusted Genestra and his team with the development of the gastronomic part of the project and its pillar: the Bala Roja restaurant. Currently, this restaurant has also become a culinary benchmark on the island of Mallorca.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49187786424652,"sku":"G775","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MEDITERRANEAN.png?v=1777313301"},{"product_id":"muina-josean-alija","title":"Muina, Josean Alija","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBilingual Edition: Spanish\/English\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e192 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eWork structured in three chapters: SOUL - PHILOSOPHY - CREATIONS\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-147-8\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eMuina, the essence of Nerua\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cem\u003e\u003cstrong\u003eJosean Alija captures his highly personal culinary universe in a book for the first time.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eNERUA (one Michelin star and three Repsol Suns) is both a refuge and a stage for Josean Alija's culinary projection. And MUINA is the concept that best defines his culinary philosophy. A generic term “that synthesizes who I am and what my proposal is,” reveals the chef. This first editorial project by Josean Alija allows the creative process to be approached as a journey to the origin of things, to their roots, in order to fully develop their authentic potential. Always trying to describe round, complete, pleasant sensations. Because that is precisely what MUINA encapsulates through its pages: a very personal representation of the world, of cuisine, of Bilbao, and of the reality surrounding the Bilbao-born chef.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe work is structured into three chapters: SOUL, PHILOSOPHY, and CREATIONS. The assumption, concretization, and fidelity to certain values mean that Josean Alija always, constantly, follows the same path. The same path that now leads him into the editorial world to share knowledge, research, projects, experiences, and emotions with his readers. The NERUA project, so well captured in MUINA, showcases the talent and sensitivity of an exceptional chef. Through the lines of his first book, Josean Alija creates and recreates his own language, a different way of cooking that is not swayed by trends but by the moment, without ceasing to be himself. Knowing that developing his own message is a process in constant evolution and whose outcome is uncertain. Aware that, ultimately, that is the most difficult path.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTrue to his idea of using few ingredients in a dish to achieve a beautiful and simple visual result, he describes how each of his dishes arises and what it suggests to him; vegetable-based, light, essential, full of aromas and textures. A complete presentation where the sweet touch, Sweeture, a symbol within his particular culinary vision—a light, healthy, and modern concept—rounds out this work.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49187790192972,"sku":"G530","price":32.11,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MUINA.png?v=1777313507"},{"product_id":"noor-paco-morales","title":"Noor, Paco Morales","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e320 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e24 x 32 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eISBN: 978-84-7212-176-8\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBilingual edition (Spanish, English)\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eNOOR. The gastro-cultural reinterpretation of Al-Andalus\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003eAn excellent way to celebrate a well-deserved second Michelin star, and a resounding endorsement from both critics and the public, is to put the reasons for that success down in black and white. This is exactly what the brilliant chef Paco Morales has done. His first book, in which he reveals the secrets of NOOR – a gastro-cultural project that goes far beyond being a restaurant, delving into the culinary traditions of Al-Andalus – is published by Montagud Editores. Across 320 pages, the work not only presents 65 recipes that recreate Hispano-Muslim cuisine from a fiercely contemporary perspective... It also offers a detailed historical contextualization of what and how people ate at the time, as well as dozens of essential step-by-step photographic techniques.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eOn March 17, 2016, Paco Morales ‘raised the curtain’ on NOOR Restaurant with several goals in mind. One was to build a gastro-cultural project that, service by service, reinterpreted and paid homage to a crucial era in Spanish history: the Andalusian period. Another was to turn his native Córdoba into a must-visit destination for seasoned gastronomes, curious gourmets, and lovers of fine dining. All with maximum excellence as an omnipresent motto.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eIn less than four years, he has more than achieved them. This is almost unanimously endorsed by both his customers and culinary critics. “He has managed to create a cuisine, something very few can do. A unique, personal line, different from anything known, in which he combines avant-garde and tradition in equal measure,” says Carlos Maribona, food journalist for the ABC newspaper. His are “contemporary recipes that demonstrate his talent for combining flavor, creativity, and aesthetics. In his very personal work, he is both rigorous and transgressive,” asserts José Carlos Capel, food critic for El País. Michelin Guide inspectors agree: in just over three years, they have awarded the establishment two stars, recognizing its “journey to historic Al-Andalus through 21st-century gastronomic concepts.”\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003c!--nl--\"\u003e\u003cdiv align=\"justify\"\u003eThe chef, as rigorous and perfectionist as few others, celebrates this success as it deserves: putting its reasons down in black and white under the editorial direction of Jãvi Antoja de la Rosa. And he does so in a large-format work of 320 pages. In it, he presents 314 preparations, 75 of them photographed step-by-step, in which recipes are rescued and reinterpreted, attention is drawn to ingredients that are only seemingly distant, and craftsmanship is restored to the prominent position in haute cuisine it should never have lost. All with 140 images by Mikel Ponce and historical advice from Rosa Tovar and Lúa Monasterio.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eThe 65 recipes that bring these processes together are accompanied by an exhaustive analysis by Paco Morales himself. In it, he demonstrates that they are the result of meticulous work of recovery, on the one hand, and updating in a contemporary key, on the other, of what and how people ate in Al-Andalus during the 10th century, with the splendid Caliphate of Córdoba; the 11th century, with its fragmentation into the Taifa Kingdoms; and the 12th and 13th centuries, with the hegemony of the Almoravid and Almohad empires. Thus, in addition to a didactic glossary, the work includes a detailed historical and culinary contextualization of what arrived in pantries, what was prepared in kitchens, and what was served at the tables of the great houses of the time. It is completed with the indispensable cultural and spiritual notions for the reader to delve into everything that surrounded the Hispano-Muslim gastronomic experience.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eAll in all, Jãvi Antoja de la Rosa, editor of the work and of the century-old gastronomic publishing house, is not wrong when he assures that “this book is an editorial marvel that aims to live up to the Cordovan chef.” Nor when he poses a question that is hardly rhetorical: “Montagud Editores and NOOR, hand in hand. 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He demonstrates this on each and every one of the more than 250 pages of 'Paco Roncero. The Silent Insurrection of the Chef', his new and great work with Montagud Editores; a centenary publishing house that has published only gastronomy since its founding year, and has been recognized for this with several National Gastronomy Awards and Gourmand World Cookbook Awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eInsurrectionist for cooking and acting against the established, silent for carrying it out discreetly, the chef presents in black and white a hundred creations from Paco Roncero Restaurante; a thoroughly contemporary retrospective brimming with craftsmanship, schooling, product, and, above all, cuisine. \"Paco Roncero shares a great deal of professionalism and knowledge in these pages. The public does not expect a book like this,\" says Javi Antoja de la Rosa, the book's director, and editor and CEO of Montagud Editores. \"It's an extraordinary work,\" adds chef Alberto Chicote. \"It is full of clairvoyance and inspiration.\"\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSurprise and dreams come true on Tuesday, October 24, 2023, the date of the book's worldwide launch, which is also celebrated in style with a book signing event at the Milhojas bookstore (Barcelona). 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As ancient as they are contemporary. As sparkling as they are delicate. Dishes and cocktails. The cuisine of three concepts with a flagship that has gone down in gastronomy history for being the first Mexican restaurant in Europe to earn a Michelin star. All of this makes up the Punto MX universe. Everything is faithfully captured in black and white in the restaurant's first book.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e448 pages, 125 creations (including 41 bases and 20 cocktails) with 342 preparations, 79 processes photographed step by step, and 800 images… These data are part of a brief numerical summary of MX (Montagud Editores), the first work by Mexicans Roberto Ruiz, Martin Eccius, and María Fernández (Punto MX, Madrid, one Michelin star). These staggering figures do justice to the project from which they originate… The trio of restaurateurs, with Roberto Ruiz at the helm of the kitchen, has gone down in gastronomic history in just a few years. Not only for having created several unique and genuine concepts — Mezcal Lab and Salón Cascabel are part of the fleet with Punto MX as its flagship — but also for having earned the first Michelin star for a Mexican restaurant located in Europe. Punto MX's trajectory is meteoric, resoundingly endorsed by critics: “The best Mexican restaurant outside of Mexico (and comparable to any of the best in that country),” states Carlos Maribona, head of Gastronomy for the ABC newspaper for over 25 years. “If Roberto Ruiz had his restaurant in Mexico City, his name would appear on the lists of great professionals of modern Mexican cuisine, alongside Enrique Olvera, Jorge Vallejo, and Edgar Núñez,” affirms José Carlos Capel, gastronomy critic for El País.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eThroughout more than 42,000 words, Roberto Ruiz details in MX the keys to a unique culinary project through bases, techniques, and products. Solid and liquid cuisine go hand in hand to show how a true, ancestral Mexico, far from all clichés, is transformed into an absolutely contemporary proposal. All of this with European preparations, Spanish ingredients that stand out for their quality, and even 'hybrids'. Ruiz, who cooks completely organic plant-based ingredients, sources from his own garden located in the Segovian town of Navas de Oro. There, chilies – some of which are endangered in Mexico – and beautiful specimens of holy leaf grow, among others. Also corn, with varieties completely unknown in Spain. This, by the way, is one of the many emblematic products for Roberto Ruiz: for years, the tortillas of the MX universe have been the only ones in Europe that are made by hand and with nixtamalized corn. In fact, one of the 79 step-by-step processes in the book covers this ancient technique, as well as the rest of the steps that must be followed to obtain the tortilla.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eThe work of Roberto Ruiz, Martin Eccius, and María Fernández at the helm of the Punto MX universe is immense and constructive. “It has been a privilege to publish the world's first book about a Michelin-starred Mexican restaurant,” adds Jãvi Antoja de la Rosa, director of Montagud Editores and of the work.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eThe work of the trio of restaurateurs is also complicated. “Sometimes, all of this reminds me of a tangram,” explains the chef about the project. “You have to create one shape, and another, and another… with limited elements.” The book MX solves the puzzle for anyone who wants to immerse themselves in true contemporary Mexican cuisine. And with flying colors…\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eMexican cuisine in over 100 terms\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eThe book by Roberto Ruiz, Martin Eccius, and María Fernández is born with a firm vocation, inherited from that of Punto MX: to convey what, at the beginning of the restaurant, they rightly called “the Mexico of well-made things.” They are convinced that knowledge and culture are essential to pay tribute to their native country from Madrid.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eThe book MX takes up the gauntlet. Thus, in addition to meticulously showing the restaurant's vast cuisine, it explains in detail the Mexican culinary terms that appear on its pages. It does so in a glossary consisting of more than 100 entries, which include products, techniques, and preparations. All of them are essential to understanding Roberto Ruiz's creative process.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49191491731788,"sku":"G589","price":145.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PUNTOMX.png?v=1777313528"},{"product_id":"sartoria-panatieri","title":"Sartoria Panatieri","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":49191538032972,"sku":"G1191","price":90.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SARTORIA.png?v=1777313656"},{"product_id":"secretos-de-pasteleria","title":"Pastry Secrets","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage: Spanish\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e642 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e19 x 25 cm\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e180 step-by-step preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-175-1\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eMontagud Editores, true to its commitment to pastry since 1906, presents a journey through the sweet world, revealing the tricks, essential ingredients, and indispensable preparations of the best French professionals. ‘Secretos de Pastelería’ (Secrets of Pastry) thus stands as a top-tier practical tool with which any pastry chef will master this noble art. All of this is presented across nearly 650 pages and 180 detailed, step-by-step photographed recipes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eAfter its success in France—the prestigious newspaper Le Figaro called it “a pastry bible”—‘Secretos de Pastelería’ in Spanish is now available to readers worldwide. Montagud Editores’ latest work is thus presented as an extensive practical compendium that clarifies all kinds of questions thanks to the most renowned French masters. These include Pierre Hermé, Philippe Conticini, Christophe Adam, Christophe Michalak, Claire Heitzler, Pierre Marcolini, and Jean-Paul Hévin. All of this is covered across nearly 650 pages and 2,400 images.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003c!--nl--\"\u003e\u003cdiv align=\"justify\"\u003eThe book proposes an exciting journey through the sweet world that can be undertaken by any type of pastry chef: the 180 step-by-step photographed creations—40 basic recipes and 140 desserts—are classified into three difficulty levels. Likewise, it includes annexes with essential notions about the products, technical terms, and utensils featured in each proposal. Thus, from the amateur to the most seasoned professional, everyone will find that ‘Secretos de Pastelería’ stands as a top-tier practical tool for mastering this noble art.\u003cbr\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e“This is an unparalleled work that allows the reader to learn the foundations of pastry and develop professionally with the best French pastry chefs. It is indispensable,” says Jãvi Antoja de la Rosa, Project Director at Montagud Editores and coordinator of the Spanish edition. “It confirms the solid commitment this publishing house made to pastry in 1906, the year of its founding. Since then, this house has contributed to the sector with the endorsement of thousands of professionals and gastronomes worldwide, as well as recognitions including several Gourmand World Cookbook Awards and National Gastronomy Awards.”\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49191542128972,"sku":"G594","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SECRETOSDEPASTELERIA.png?v=1777313277"},{"product_id":"marcos-granda-skina-clos-ayalga-nintai","title":"Marcos Granda. Skina, Clos, Ayalga, Nintai.","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e256 pages\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e51 creations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e81 photographs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e316 processes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e85,800 words (approximately)\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003e\u003cstrong\u003eLANGUAGE\u003c\/strong\u003e \u003c\/span\u003eSpanish \u0026amp; English\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eMarcos Granda is, without a doubt, one of the great references in the world of front-of-house service – and also management – in the national gastronomic scene. A total of 7 Michelin stars in his projects in Marbella, Madrid, and Asturias have led him to break the mold, placing him, despite not being a chef, among the restaurateurs who accumulate the most \"macarons\" in Spain, alongside Martín Berasategui, Quique Dacosta, and Eneko Atxa. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThis work addresses the keys to excellence. Are there master keys? What renunciations and sacrifices has Marcos experienced to achieve glory in the Olympus of the Michelin guide? All of this will be accompanied by the most emblematic dishes – approximately 70 creations – from Skina** and Nintai* in Marbella, Clos* in Madrid, and Ayalga* in Asturias.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eA unique work that addresses excellence from the perspective of front-of-house service.\u003c\/span\u003e\u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49191554285900,"sku":"G776","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SKINA.png?v=1777313698"},{"product_id":"sollo-la-cocina-de-rio-diego-gallegos","title":"Sollo. The River Cuisine, Diego Gallegos","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBilingual Edition: Spanish\/English\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e24x32 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e256 pp.\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-161-4\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eSollo. La Cocina de Río, edited by Montagud Editores, features creations in which the chef works with freshwater fish, as well as the main characteristics of each species.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eDiego Gallegos (São Paulo, Brazil, 1985) has opened a new culinary channel. The chef, at the helm of the Sollo restaurant (Benalmádena, Málaga, one Michelin star), works with freshwater fish and crustaceans. His objective is twofold. On the one hand, he seeks to make the most of products that are nobler than they seem and have much to tell on the plate. 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By La Pastisseria by Josep Maria Rodríguez. The pastry world champion compiles his philosophy and his very personal work in his first book published by Montagud Editores. In a bilingual Spanish-English edition, the volume gathers the main lines that define the brand created and developed by the Barcelona pastry chef in the two stores he runs in his hometown. The structure of the book allows readers to delve into Josep Maria Rodríguez's creative universe and also to approach pastry in an introductory way, based on the development of the techniques, formulas, and processes that underpin good craftsmanship.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe editorial dissemination of Sweetology is based on the talent of a professional destined to lead the revolution that national pastry so eagerly awaits to project itself globally, reinforcing the power of gastronomy represented by avant-garde chefs. Precisely as a tribute and as a sign of the potential of pastry in sweet cuisine, Josep Maria Rodríguez has interpreted for his first book the culinary ideologies of Eneko Atxa (Azurmendi), David Muñoz (Diverxo), Paco Pérez (Miramar), Francis Paniego (El Portal del Echaurren), Ángel León (Aponiente), Josean Alija (Nerua), Albert Adrià (Tickets) and Jordi Roca (El Celler de Can Roca). This is a reciprocally commendable series in which the pastry chef has devised an individual composition inspired by each respective chef. A unique collection of 8 individual desserts whose flavor and presentation arise from the pastry approach to 8 very personal ways of signifying the avant-garde.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003eSummary\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCAKES - RENOVATED CLASSICS\u003c\/div\u003e\n\u003cdiv\u003eBlack Forest | Sacher | Massini | Tatin\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCHOCOLATE\u003c\/div\u003e\n\u003cdiv\u003eWind Rose | Safari | Yum Yum | I Love Xoco | Yellow Rose | Winter\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCREATIVES\u003c\/div\u003e\n\u003cdiv\u003eSpring | Summer | Autumn | Rothko | Coconut Eater | Strawberries and Cream\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eINDIVIDUALS - RENOVATED CLASSICS\u003c\/div\u003e\n\u003cdiv\u003eTatin | 100% Hazelnut | The Cherry | Pure Choco | Vanilla - CITRUS Lemon | Mojito | Orange | Passion Fruit-Strawberry\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCREATIVE INDIVIDUALS\u003c\/div\u003e\n\u003cdiv\u003eHoney | Pine Nut | Breakfast | Floral\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSWEETOLOGY\u003c\/div\u003e\n\u003cdiv\u003eEneko Atxa | David Muñoz | Paco Pérez | Francis Paniego | Ángel León | Josean Alija | Albert Adrià | Jordi Roca\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCAKES\u003c\/div\u003e\n\u003cdiv\u003eChocolate | Orange | Banana | Caramel | Raspberry\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRENOVATED TRADITION\u003c\/div\u003e\n\u003cdiv\u003eBroken Heart | Easter Cake | Three Kings' Cake | St. John's Cake | Cappuccino Croissant | Christmas Log | La Pastisseria Nougat\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGLASSES\u003c\/div\u003e\n\u003cdiv\u003eTangerine Express | Bellini | Passion Caramel | Red Berries | Piña Colada\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSABLÉS\u003c\/div\u003e\n\u003cdiv\u003eLemon Glaze | Green | Black | Yellow (passion and mango) | Red (red berries)\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePLATED DESSERTS\u003c\/div\u003e\n\u003cdiv\u003eTears | Black and White | Elephant | Milky Cloud\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eINDEX OF FORMULAS\u003c\/div\u003e\n\u003cdiv\u003eSyrups | Sponges | Caramels | Coverings | Compotes | Creams | Creamy | Crunchy | Ganaches | Gelatins | Glazes | Fermented Doughs | Mousses | Fruit Pastes | Coatings | Pralines | Sablés | Streusels\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49191557169484,"sku":"G547","price":114.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SWEETOLOGY.png?v=1777313131"},{"product_id":"miramar-es-en-paco-perez","title":"Miramar (ES-EN), Paco Pérez","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e320 pages \u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e24 x 27 cm\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eISBN:978-84-7212-159-1\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e(ES) El primer libro de Paco Pérez, aúna “memoria, entorno y vanguardia”\u003c\/strong\u003e \u003c\/div\u003e\n\u003cdiv\u003eLa segunda edición de la obra, editada por Montagud Editores, analiza al milímetro cuáles han sido las creaciones más significativas del chef a lo largo de décadas de trabajo. Lo que hace más de siete décadas empezó como un chiringuito de playa, hoy es todo un templo de la Gastronomía. Miramar (Llançà, Girona) no es sólo el epicentro de un emporio culinario que acumula cinco estrellas Michelin… También es el restaurante en el que Paco Pérez combina con maestría Memoria, Entorno y Vanguardia y los pone al servicio del sabor mediante todo un torrente de creatividad. Las 320 páginas de la segunda edición de Miramar. Paco Pérez analizan cuáles han sido las creaciones más significativas del cocinero ampurdanés a lo largo de décadas de trabajo. La obra también se hace eco -paso a paso- de las técnicas propias más relevantes mediante las cuales se ejecutan todos esos platos; así como de las fuentes de inspiración de las que ha bebido el cocinero para crearlos. “Este libro es un excelente compendio de toda la cocina de Paco Pérez, que ha transformado a Miramar en un restaurante de vanguardia de peregrinación obligada para gourmets contemporáneos”, afirma Javi Antoja de la Rosa, director de la obra y de Montagud Editores. Además de sus creaciones, técnicas y fuentes de inspiración más relevantes, el libro recoge la filosofía culinaria del chef y desgrana todo lo que bulle en su cabeza –y en su corazón- a la hora de cocinar. La aspiración máxima es la del disfrute del comensal, mediante sabores puros y chispeantes provenientes del Lançà que le ha visto crecer o de cualquier rincón del mundo que le ha aportado algo. Todo, con la vanguardia como forma de vida. “En Miramar sólo queremos hacer Gastronomía según nuestra forma de entenderla”, afirma el cocinero. Su nuevo libro con Montagud Editores también es fiel reflejo de todo ello. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e(FR) Le premier livre de Paco Pérez combine «mémoire, environnement et avant-garde»\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eLa deuxième édition de l'ouvrage, éditée par Montagud Editores, analyse au millimètre près quelles ont été les créations les plus marquantes du chef au fil des décennies de travail. Ce qui a commencé il y a plus de sept décennies comme un bar de plage, est aujourd'hui un temple de la gastronomie. Miramar (Llançà, Girona) n'est pas seulement l'épicentre d'un emporium culinaire qui cumule cinq étoiles Michelin ... C'est aussi le restaurant où Paco Pérez combine magistralement Memoria, Entorno et Vanguardia et les met au service de la saveur à travers un torrent de la créativité. Les 320 pages de la deuxième édition de Miramar. Paco Pérez analyse quelles ont été les créations les plus importantes du chef de l'Empordà au cours de décennies de travail. Le travail fait également écho - pas à pas - aux techniques propres les plus pertinentes par lesquelles tous ces plats sont exécutés; ainsi que les sources d'inspiration que le chef a bu pour les créer. \"Ce livre est un excellent compendium de toute la cuisine de Paco Pérez, qui a transformé Miramar en un restaurant d'avant-garde en pèlerinage pour les gourmets contemporains\", explique Javi Antoja de la Rosa, directeur de l'ouvrage et de Montagud Editores. En plus de ses créations, techniques et sources d'inspiration les plus pertinentes, le livre rassemble la philosophie culinaire du chef et décrit tout ce qui bouillonne dans sa tête - et dans son cœur - en matière de cuisine. L'aspiration maximale est la jouissance du dîner, à travers des saveurs pures et pétillantes de la Lançà qui l'a vu grandir ou de n'importe quel coin du monde qui lui a donné quelque chose. Tout, avec l'avant-garde comme mode de vie. «Chez Miramar, nous ne voulons faire de la gastronomie que selon notre manière de la comprendre», explique le chef. Son nouveau livre avec Montagud Editores est aussi un véritable reflet de tout cela.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49191574700364,"sku":"G557","price":114.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MIRAMAR.png?v=1777313744"},{"product_id":"au-coeur-des-saveurs-frederic-bau","title":"At the heart of flavors, Frédéric Bau","description":"\u003cdiv\u003e\n\n\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e320 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDimensions: 24 x 32 cm\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eISBN: 978-84-7212-066-2\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\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eThis is a very special work. Its great value is based on its excellent content, but also on its exceptional edition. In fact, it is the best example of the high level of quality and refinement achieved by today's pastry making. Combining tradition and modernity, this book contains a splendid chapter dedicated to cakes, offering a wide assortment of suggestions of great beauty, originality, and surprising balance of textures and flavors. Another chapter is dedicated to restaurant desserts. Here too, the author shows his genius as a dessert creator and architect of flavors. And as the culmination of the work, it should be noted that it encompasses two books in one by presenting a Basic Formulary that includes the 100 main base recipes used in the 66 preparations present in the book. Also noteworthy is the meticulous photography that allows one to see the textures, the perfect cut, of each of the presented preparations. But possibly one of the most interesting parts of the book are the pages in which Frédéric Bau reveals his most valuable knowledge of the trade: his conception of pastry making, his technical suggestions for improving certain processes...\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56935093633356,"sku":null,"price":75.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AUCOEURDES.png?v=1777312618"},{"product_id":"cocina-dulce","title":"Sweet Kitchen","description":"\u003cdiv\u003e\n\n\u003cstrong\u003e216 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e29.7 x 21 cm\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\u003eColor hardcover binding\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eISBN: 978-84-7212-102-7\u003c\/strong\u003e\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\n\n\u003cdiv align=\"justify\"\u003eCocina Dulce (Sweet Cuisine) is a manual that aims to go beyond a chef's recipe book, by presenting a complete and detailed vision of the best in dessert cuisine. Each formula contains a master pastry class taught, step-by-step, by exceptional professionals. Ten renowned masters from both Spain and abroad, prestigious artisans who elevate the art of sweets to the highest level: Frédéric Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin, and Abraham Balaguer make up the exclusive list of authors, with dishes that reveal their inexhaustible creativity in the sweetest corner of the kitchen.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003eWith nearly 80 recipes and over 260 formulas, this work combines to show a unique style, through innovative techniques and refined formulas, some already presented in the professional magazine LA CONFITERÍA ESPAÑOLA and revised for this occasion; others, unpublished material published for the first time in this book. A valuable example of the excellent moment that sweet cuisine is experiencing in the restaurant segment and an effective working tool. Ten masters present an attractive and varied dessert menu that heralds an authentic revolution in cuisine.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56935117848908,"sku":"G331","price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/COCINADULCE.png?v=1777312641"},{"product_id":"dessert-cuisine-ingles-oriol-balaguer","title":"Dessert Cuisine (ENGLISH), Oriol Balaguer","description":"\u003cdiv\u003e320 pages\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e23 x 29.5 cm\u003c\/div\u003e\n\u003cdiv\u003eIllustrated in color\u003c\/div\u003e\n\u003cdiv\u003eBinding with gravure-printed cover on Guaflex, screen-printed cloth spine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEnglish\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv align=\"justify\"\u003eThis is an outstanding book dedicated to dessert cuisine. The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. Dessert Cuisine is a revolutionary concept in the new world of gastronomy. This fascinating book is the proof of Oriol's boundless genius and indisputable talent. The book ís beautifully presented with a modern design and high quality photography. It is clearly presented with precise instructions for the dishes and techniques used.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eOriol Balaguer's La Cocina De Los Postres now for €59.00. More than 100 dessert recipes. From patisserie to dessert cuisine. Through its luxurious presentation and extraordinary photographic quality, this book will introduce you to the world of dessert cuisine. Oriol Balaguer demonstrates a precise knowledge of raw materials that allows him to optimize their performance and use. He clearly presents the necessary ingredients, describes the preparation process, and provides comments for perfect assembly, plating, and consumption. Sweet cuisine is undoubtedly a revolutionary concept. Oriol Balaguer knows how to capture all its complexity in daring creations (such as a \"cherry soup with fresh cheese and beetroot ice cream\", \"tomato ravioli with basil and yogurt sorbet\" and \"curry chocolate lollipops\") which are the best examples of his undisputed art and inexhaustible ingenuity. According to Ferran Adrià, \"we are looking at one of the most complete professionals that the world of gastronomy in this country has produced in the last 30 years.\" Also available in English and French.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56935128301900,"sku":null,"price":65.55,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/DESSERTCUISINE_OB.png?v=1777312667"},{"product_id":"el-libro-de-los-dulces-de-navidad","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... 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Oriol Balaguer displays a precise knowledge of raw materials, allowing him to optimize their performance and use. With great clarity, he presents the necessary ingredients, describes the preparation process, and provides comments for perfect assembly, plating, and consumption. Sweet cuisine is undoubtedly a revolutionary concept. Oriol Balaguer knows how to capture all its complexity in daring creations (such as a \"cherry soup with fresh cheese and beetroot ice cream\", \"tomato ravioli with basil and yogurt sorbet\" and \"curry chocolate lollipops\") which are the best proof of his undeniable art and inexhaustible ingenuity. 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This book contains almost 80 recipes and more than 260 formulas. Ten masters join together in this book to show their distinct styles through innovative techniques and refined formulas. Each creation in Cocina Dulce contains: a full page, full color, high quality photograph of the finished work composition details ingredients given in metric units method of preparation and assembly Frédéric Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin and Abraham Balaguer make up the exclusive group of pastry chefs, with dishes that reveal their insatiable creativity in the sweetest area of the kitchen. 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