Broths, Ricard Camarena (Ebook)

Digital Book

Ricard Camarena has published "Broths, the Code of Flavor," one of the most anticipated books in the culinary world. Throughout the book, he explains how Ricard Camarena has achieved such renown by starting with the very foundation of gastronomic experience. He also analyzes each type of broth he uses in his dishes, detailing their key characteristics and offering practical explanations through his most iconic recipes.

2 Michelin stars

The empire of flavor is in Valencia

Ricard Camarena Restaurant

Canalla Bistro

Central Bar

Usual

Ricard Camarena's wines

Seeking purity of flavor

Head degreasing

This dish started it all.

Snail rice without snails

Ripe mango, cold curry, herbs and seeds

Roasted carrots, salmon caviar cream and coconut-cumin

How to enhance a broth

Broth enhancers

Fats as a booster

Flavored fats

Pestos as a booster

Purees as a booster

Wines, vinegars and juices as enhancers

Wine as an enhancer

Salt and colatura (brine) as enhancers

Seasonings as an enhancer

Index of “boosting” recipes

Types of broths

Macerated broths

Practical application of a macerated broth

Index of recipes for “infused broths”

Clarified broths

Clarification enriches

Index of recipes for “clarified broths”

The before and after

Unclarified broths

The importance of the process in unclarified broths

Index of recipes for “unclarified broths”

Emulsified or “veloutés” broths

The reinvented “velouté” Index of “velouté” recipes

Alphabetical index of recipes

Marinated baby artichokes with rosemary, yuzu and artichoke ravioli (2014)

Creamy rice with black trumpet mushrooms, saffron milk cap mushrooms and savory (2014)

Rice with asparagus, fresh yeast and dried chamomile (2015)

Sardine rice cooked on a skewer (2009) Beef rice with mustard and tarragon (2014)

Dry rice with rabbit and green beans (2016)

Fig, vanilla, elderberry vinegar and fondillón (2013)

Mackerel glazed with a pickled onion juice. Roasted sweet potato, lemon and black pepper (2013)

Cherries, almond shots, bitter almond cream and cherry infusion, eucalyptus and coffee (2015)

Grilled langoustine, zucchini, langoustine juice, shiso and passion fruit (2013)

Ribbons of onion buttered with anchovy and coffee (2014)

Cheeks of hake braised in a beach herb velouté (2014)

Morel mushrooms braised in bone marrow cream (2007)

Hare consommé with avocado, celery and dried bonito (2014)

Beef consommé with amontillado sherry and seasonal vegetables (2014)

Shredded and marinated sea bass with potato and parsley (2015)

Cold, slightly spicy salad of squid and cucumber. Cold consommé of squid and cucumber (2013)

Slightly spicy salad of orange, eucalyptus and chervil (2013)

White asparagus, salmon and coconut (2014)

Pickled peas with chervil (2013)

Stewed peas with pesto (2015)

Peas stewed in an iodized juice from their pods (2007)

Tomato infusion, salted bonito and herbs (2016)

Alginet beans, kokotxas, spring onions and whiting and tomato velouté (2015)

Slices of beef cooked in a spicy pepper sauce (2016)

Warm vegetable stew with pickled velouté (2009)

Sweetbread, mustard, spinach and tarragon juice (2015)

Cookie mousse, strawberry infusion and frozen coconut (2007)

Valencian oyster, avocado, sesame and galangal “horchata” (2012)

Shoulder of kid goat, carrots and herb velouté (2014)

Turnip parmentier, octopus gelatinous juice and truffle (2007)

Whiting in amontillado sauce (2006)

Whiting in brine, broad beans, spring onion, whiting velouté and tomato (2014)

Roasted and confit zucchini skin with beef fat filled with steak tartare, ricotta, strawberries and capers (2014)

Beetroot, fresh milk, red berries and dill (2014)

Iberian pork, eel and peanut sandwich (2013)

Spicy soup of red prawn, fennel, lemongrass and tree tomato (2015)

Eggplant taco, tuna rillette and “toro” (2014)

Sea bass tartare treated like a Russian salad (2016)