Ramón Freixa

More than 350 pages, almost 60 detailed creations in every process and accompanied by their creative keys, 145 images, a careful selection of products endowed by right with the same relevance as the dish... The data, which would already constitute a high-level gastronomic work in itself, acquire a new dimension by articulating an author's collection in which sensitivity, technical mastery, the constant call to that tradition that is always present, and a nod to an avant-garde that could not exist without curiosity as a vital attitude, shine through. This is 'Cocinar Felicidad' (Cooking Happiness), the new book by Ramon Freixa (Ramón Freixa Madrid**) in which it is shown and proven that happiness not only comes by making it possible for others, but also by cooking. In the background, the culinary art of an essential figure in the national gastronomic scene with thirty years of experience and several successful concepts to his credit. "Working with Ramón Freixa is reliving his first book called 'Mano de Cocinero' (Chef's Hand) which was also published by Montagud Editores," comments Javi Antoja de la Rosa, the work's director, and CEO and editor of the centenary publishing house. "Here there is maturity, elegance, order, good taste... and, yes, fun. Nobody expects something like this."

On paper, the evolution of a chef who translates complexity so that the diner can enjoy and understand it, who embodies an unseen luxury; and who, as an axis established long ago and immune to all trends, pays tribute to exquisite products through micro-menus and variations. 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.

Ramón 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. Then comes the turn of journalist, screenwriter, and writer Boris Izaguirre, with whom the chef stands by the stove to reflect on his career, his childhood, and his family; showing and demonstrating that reflection and humor, that fun and elegance, are not only compatible, but equally necessary. The stellar collaboration trio closes with Topacio Fresh. With an accurate account with emotion latent behind every word, the artist, gallery owner, and activist recalls the celebration of the twentieth anniversary of her arrival in Spain at Ramón Freixa Atelier. "Life is felt, the night becomes one of those moments and the guests understand in unison that happiness, without further ado, was this," she evokes.