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Sollo. The River Cuisine, Diego Gallegos
Sollo. The River Cuisine, Diego Gallegos
Regular price
114,00 €
Sale price
114,00 €
Regular price
120,00 €
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Descripción
Descripción
Bilingual Edition: Spanish/English
24x32 cm
256 pp.
Hardcover
ISBN: 978-84-7212-161-4
Sollo. La Cocina de Río, edited by Montagud Editores, features creations in which the chef works with freshwater fish, as well as the main characteristics of each species.
Diego Gallegos (São Paulo, Brazil, 1985) has opened a new culinary channel. The chef, at the helm of the Sollo restaurant (Benalmádena, Málaga, one Michelin star), works with freshwater fish and crustaceans. His objective is twofold. On the one hand, he seeks to make the most of products that are nobler than they seem and have much to tell on the plate. On the other hand, he wants to convey a message, going beyond the cliché: products from aquaculture are the only way to prevent the fish and crustaceans in the rivers of the Iberian Peninsula from becoming extinct forever.
Sollo. La Cocina de Río presents more than 50 creations by Diego Gallegos in which the absolute protagonists are river fish or crustaceans that have been bred in captivity, but which represent species that currently inhabit rivers, lakes, and reservoirs of the Iberian Peninsula. Sturgeon, an emblem in Gallegos' cuisine, is among them. Also featured are trout, eel, tilapia, salmon, barbel, crayfish, and even species largely unknown to the general public, such as catfish and black-bass.
In addition to recipes, key preparations, and tricks for handling them, Sollo. La Cocina de Río includes the main characteristics of each of these species, as well as aspects of their historical and cultural importance. All of this, with sustainability as its banner. "I'm not here to discover it," says the chef. "Simply, I understand that we need to raise awareness."
"This book shows that there is life in the rivers beyond sturgeon, trout, and salmon," adds Jãvi Antoja de la Rosa, head of Montagud Editores' publishing projects and director of the work. "And that, moreover, there is always room to reinterpret them from an innovative perspective."
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