{"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. What could go wrong?”\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49187792388428,"sku":"G595","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOOR.png?v=1777313809","url":"https:\/\/montagud.com\/en\/products\/noor-paco-morales","provider":"Montagud","version":"1.0","type":"link"}