256 pages
240 x 280 mm
Over 100 creations
Hardcover
Language: Spanish & English
With over 30 years in the kitchen and almost 15 years defending two Michelin stars, Paco Roncero is not only an essential chef in the national gastronomic scene but also a guardian of the craft like few others. 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.
Insurrectionist 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."
Surprise 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). Located at number 70 Enrique Granados Street, it is the only one in Barcelona specializing in gastronomic themes, and it complements its offerings with wines, beverages, oils, and all kinds of culinary gadgets.
Across nearly 600 processes, Paco Roncero's 'The Silent Insurrection' is expressed in the most varied way possible, with all kinds of records and covering the entire spectrum of a high-end restaurant. There is specialization, for example, with recipes focused on a fetish for the chef: olive oil; and in broths and stocks with quantities and cooking times adjusted ex professo for each dish. Also technique and avant-garde, with different types of spherifications, uses of oblate paper, and ways to employ liquid nitrogen. They dance to the rhythm of academism, with brilliant treatment of game, and with an extensive range of exquisite and seasonal produce, no matter how short its season. Thus, squab, hare, truffle, and caviar coexist with morels, cardoons, and pea sprouts; treated here with an apparent simple complexity that enhances their essence.
Everything, in a very balanced proportion of snacks that stand as grand dishes in a contained format; cold and hot starters, fish and seafood that look to classicism with an unmistakable personal touch; meats far beyond the obligatory game; that complicated territory of pre-desserts that are resolved here with brilliance; and desserts in which both the sweetest cakes and a most audacious vision of classic pastry stand out.
What's more, the 120,000 words that make up this book are also characterized by a unique breadth of vision. Here, there is a tribute to tradition, which is the foundation of everything, and also to vibrant and truly inspiring bites from every corner of the world. Thus, "salsa brava" and gazpacho coexist with hoisin duck and chili crab, without forgetting pesto or mole, to form a complete and unique work of its kind.
In addition to being published under the direction of Javi Antoja de la Rosa, 'Paco Roncero. The Silent Insurrection of the Chef' features almost 130 images by Mikel Ponce and editorial coordination by Lúa Monasterio.
