{"product_id":"caldos-ricard-camarena-ebook","title":"Broths, Ricard Camarena (Ebook)","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e Digital Book\u003cbr\u003e\n\n\u003c\/div\u003e\n\n Adobe PDF\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cp\u003e \u003cspan\u003e272 pages\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e Bilingual edition (Spanish, English)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cdiv\u003eRicard Camarena has published \"Broths, the Code of Flavor,\" one of the most anticipated books in the culinary world. Throughout the book, he explains how Ricard Camarena has achieved such renown by starting with the very foundation of gastronomic experience. He also analyzes each type of broth he uses in his dishes, detailing their key characteristics and offering practical explanations through his most iconic recipes.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e2 Michelin stars\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e The empire of flavor is in Valencia\u003c\/div\u003e\n\n\u003cdiv\u003e Ricard Camarena Restaurant\u003c\/div\u003e\n\n\u003cdiv\u003e Canalla Bistro\u003c\/div\u003e\n\n\u003cdiv\u003e Central Bar\u003c\/div\u003e\n\n\u003cdiv\u003e Usual\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRicard Camarena's wines\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Seeking purity of flavor\u003c\/div\u003e\n\n\u003cdiv\u003e Head degreasing\u003c\/div\u003e\n\n\u003cdiv\u003e This dish started it all.\u003c\/div\u003e\n\n\u003cdiv\u003e Snail rice without snails\u003c\/div\u003e\n\n\u003cdiv\u003e Ripe mango, cold curry, herbs and seeds\u003c\/div\u003e\n\n\u003cdiv\u003e Roasted carrots, salmon caviar cream and coconut-cumin\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eHow to enhance a broth\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Broth enhancers\u003c\/div\u003e\n\n\u003cdiv\u003e Fats as a booster\u003c\/div\u003e\n\n\u003cdiv\u003e Flavored fats\u003c\/div\u003e\n\n\u003cdiv\u003e Pestos as a booster\u003c\/div\u003e\n\n \u003cdiv\u003ePurees as a booster\u003c\/div\u003e\n\n\u003cdiv\u003e Wines, vinegars and juices as enhancers\u003c\/div\u003e\n\n\u003cdiv\u003e Wine as an enhancer\u003c\/div\u003e\n\n\u003cdiv\u003e Salt and colatura (brine) as enhancers\u003c\/div\u003e\n\n\u003cdiv\u003e Seasonings as an enhancer\u003c\/div\u003e\n\n\u003cdiv\u003e Index of “boosting” recipes\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eTypes of broths\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Macerated broths\u003c\/div\u003e\n\n\u003cdiv\u003e Practical application of a macerated broth\u003c\/div\u003e\n\n\u003cdiv\u003e Index of recipes for “infused broths”\u003c\/div\u003e\n\n\u003cdiv\u003e Clarified broths\u003c\/div\u003e\n\n\u003cdiv\u003e Clarification enriches\u003c\/div\u003e\n\n\u003cdiv\u003e Index of recipes for “clarified broths”\u003c\/div\u003e\n\n\u003cdiv\u003e The before and after\u003c\/div\u003e\n\n\u003cdiv\u003e Unclarified broths\u003c\/div\u003e\n\n\u003cdiv\u003e The importance of the process in unclarified broths\u003c\/div\u003e\n\n\u003cdiv\u003e Index of recipes for “unclarified broths”\u003c\/div\u003e\n\n\u003cdiv\u003e Emulsified or “veloutés” broths\u003c\/div\u003e\n\n\u003cdiv\u003e The reinvented “velouté” Index of “velouté” recipes\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAlphabetical index of recipes\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Marinated baby artichokes with rosemary, yuzu and artichoke ravioli (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Creamy rice with black trumpet mushrooms, saffron milk cap mushrooms and savory (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Rice with asparagus, fresh yeast and dried chamomile (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Sardine rice cooked on a skewer (2009) Beef rice with mustard and tarragon (2014)\u003c\/div\u003e\n\n \u003cdiv\u003eDry rice with rabbit and green beans (2016)\u003c\/div\u003e\n\n\u003cdiv\u003e Fig, vanilla, elderberry vinegar and fondillón (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Mackerel glazed with a pickled onion juice. Roasted sweet potato, lemon and black pepper (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Cherries, almond shots, bitter almond cream and cherry infusion, eucalyptus and coffee (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Grilled langoustine, zucchini, langoustine juice, shiso and passion fruit (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Ribbons of onion buttered with anchovy and coffee (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Cheeks of hake braised in a beach herb velouté (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Morel mushrooms braised in bone marrow cream (2007)\u003c\/div\u003e\n\n\u003cdiv\u003e Hare consommé with avocado, celery and dried bonito (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Beef consommé with amontillado sherry and seasonal vegetables (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Shredded and marinated sea bass with potato and parsley (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Cold, slightly spicy salad of squid and cucumber. Cold consommé of squid and cucumber (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Slightly spicy salad of orange, eucalyptus and chervil (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e White asparagus, salmon and coconut (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Pickled peas with chervil (2013)\u003c\/div\u003e\n\n \u003cdiv\u003eStewed peas with pesto (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Peas stewed in an iodized juice from their pods (2007)\u003c\/div\u003e\n\n\u003cdiv\u003e Tomato infusion, salted bonito and herbs (2016)\u003c\/div\u003e\n\n\u003cdiv\u003e Alginet beans, kokotxas, spring onions and whiting and tomato velouté (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Slices of beef cooked in a spicy pepper sauce (2016)\u003c\/div\u003e\n\n\u003cdiv\u003e Warm vegetable stew with pickled velouté (2009)\u003c\/div\u003e\n\n\u003cdiv\u003e Sweetbread, mustard, spinach and tarragon juice (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Cookie mousse, strawberry infusion and frozen coconut (2007)\u003c\/div\u003e\n\n\u003cdiv\u003e Valencian oyster, avocado, sesame and galangal “horchata” (2012)\u003c\/div\u003e\n\n\u003cdiv\u003e Shoulder of kid goat, carrots and herb velouté (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Turnip parmentier, octopus gelatinous juice and truffle (2007)\u003c\/div\u003e\n\n\u003cdiv\u003e Whiting in amontillado sauce (2006)\u003c\/div\u003e\n\n\u003cdiv\u003e Whiting in brine, broad beans, spring onion, whiting velouté and tomato (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Roasted and confit zucchini skin with beef fat filled with steak tartare, ricotta, strawberries and capers (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Beetroot, fresh milk, red berries and dill (2014)\u003c\/div\u003e\n\n \u003cdiv\u003eIberian pork, eel and peanut sandwich (2013)\u003c\/div\u003e\n\n\u003cdiv\u003e Spicy soup of red prawn, fennel, lemongrass and tree tomato (2015)\u003c\/div\u003e\n\n\u003cdiv\u003e Eggplant taco, tuna rillette and “toro” (2014)\u003c\/div\u003e\n\n\u003cdiv\u003e Sea bass tartare treated like a Russian salad (2016)\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213971136844,"sku":"G555D","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CALDOS_504cd461-e71b-40cb-81c6-c1f0316eebc2.png?v=1785488883","url":"https:\/\/montagud.com\/en\/products\/caldos-ricard-camarena-ebook","provider":"Montagud","version":"1.0","type":"link"}