A book is always a treasure
They say that the paper is dead, and may be mortally wounded, but if there is something that we lovers of gastronomy are the good ones cookbooks. An increasingly concentrated publishing sector, a handful of publishers distribute gastronomy book launches, but refine the shot with very careful editions.
These are, ordered by publication date, the most interesting books on cooking and gastronomy that have passed through our hands.
After publishing two books of kitchen relatively technical, Joan Roca decided to pay tribute to his mother, Montserrat Fontané, who opened a food house located in a working-class neighborhood on the outskirts of Girona, Can Roca, the seed of which later would be considered the best restaurant in the world.
In Mother Kitchen, Roca collects 80 recipes that represent the whole essence of a family always united around the table and the stove. The book contains three types of recipes: those of a lifetime, those of our mothers; others as adaptations to the current type of cuisine, with fat reduction, for example; and others as an evolution of traditional cuisine but updated, to the taste of today.
En Direct to the palate We dared to make their famous arroz a la cazuela and it was a scandal.
More than a cookbook it is a intimate story and reckless on how Mugaritz lives gastronomy, making creativity the best ingredient to inspire, surprise and provoke diners from all over the world.
"The day that there are no people leaving Mugaritz upset will mean that we have become conventional ”, said the Basque chef in a recent interview with Direct to the palate. And you just have to see some photos of the recipes included in the book to understand what it refers to.
María Mestayer de Echagüe, better known in the gastronomic world by the pseudonym with which she signed her articles, Marquise de Parabere, was a pioneer of restoration in Spain.
Daughter of the French consul in Bilbao, she opened two of the restaurants with more success in the Madrid of the postwar period, but that could not survive a time of so much hardship. But, despite the vicissitudes of the war, Mestayer compiled some of his recipes in two seminal books on Spanish gastronomy such as The Complete Kitchen and Confectionery and Confectionery, which were to make up his ambitious Culinary Encyclopedia, which unfortunately never saw the light as planned.
This volume published by Planeta Gastro compiles some of the most iconic recipes of the Marchioness of Parabere, updating its instructions to the times, and offers versions of these prepared by some of the most outstanding chefs in the current gastronomic scene of the stature of Joan Roca, Ángel León, Andoni Luis Aduriz or Elena Arzak.
En The Chef's Garden (Phaidon) takes a tour of the orchards of some of the restaurants most reputable in the world, shown with magnificent photos, and accompanied by the most significant recipes with vegetables from each restaurant.
Although the book has a Anglo-Saxon bias –More orchards in the US and the UK are listed than in any other part of the world– it is a very interesting journey through some of the most cutting-edge gastronomic proposals of today, especially interesting for lovers of agriculture.
This book, with forewords by Josep Roca and Rafael Ansón, makes a tour of the biographies of the most important Spanish winemakers and winemakers. We are talking about personalities from the world of wine such as Mariano García, Peter Sisseck or Álvaro Palacios, to name just a few of the masters that appear in the book.
The biography of each winemaker is accompanied by a selection of wines and recipes, by renowned chefs, although this is perhaps the least interesting part of a book necessary to put in the place they deserve well-known personalities in the world of wine that are not so much for the general public.
Modernist Bread is a book that you can barely hold it with both hands, dedicated solely and exclusively to bread. We are talking about five volumes, with more than 2600 pages and 1200 recipes that constitute the largest study on bread carried out to date: a staple in Western food, which we do not always give the importance it deserves.
Although it is not a book for all audiences, it is a recommended investment not only for professionals, but for anyone who has started making bread: in this book is all the information you need and you will never need.
This volume, signed by the Turkish chef Musa Dagdeviren –Which rose to fame thanks to the Netflix series Chef's Table– is considered the definitive achievement over the turkish culinary art, a gastronomy that reTake the best of the Mediterranean and Arab world.
Like all the books in this series - in which the titles of countries such as Greece, Japan or Mexico stand out - we are facing a very careful edition, both in terms of photos and texts.
Volume includes 550 recipes - grilled meats, salads, pilaf rice, fish, various grains and delicious pastries and sweets - but also explore the country's cultural heritage with an introduction dedicated to Turkey's long culinary history.
The volume includes 130 dishes that, in addition to being simple, are healthy, given Ottolenghui's special predilection for cook with greens and vegetables.
Anthony Puharich is currently one of the world's most renowned butchers. After buying in 2009 the oldest butcher in Australia, he transformed it to become a luxury store, where meat is treated like nowhere.
Your book Meat It has been a best seller in the Anglo-Saxon world and now comes its Spanish translation. The work offers more than 110 recipes Inspired by culinary traditions from all over the world, but perhaps most interesting are the complete advice that it includes on its manipulation, around exploded, varied and previous treatments of this. The book also stops at less common meats, such as shellfish, game, and all kinds of birds.
The book is the perfect gift for any meat lover, but it is necessary to put a fault to him: it includes the Australian, American and French pieces, not so the Spanish, which would have been the perfect addition to this edition.
Although this book It has only been published in English, We include it in this selection because it is one of the books that we liked the most of those that have passed through our hands and it will not be published in Spanish.
The volume makes a tour of the most important dishes in modern history from gastronomy, from the invention of ice cream in 1686 to the whole turbot of the British chef Tomos Parry, from 2018. In the volume we find all the legendary dishes by chefs such as Ferran Adrià (one of the few chefs from whom various creations are collected), Michel Bras or Alaine Ducasse, arranged chronologically, with very interesting texts on the history of each creation and some magnificent illustrations by Adriano Rampazzo.
The book also includes an appendix in which each recipe is detailed step by step. A joy.
The Larousse publishing house has partnered with the prestigious Le Cordon Bleu gastronomy school to produce this volume that includes more than 100 pastry recipes, illustrated step by step.
It is a very didactic book, ideal for beginners in the world of pastry who want to deepen their knowledge of techniques and processes, that are taught in cooking schools. Each recipe contains a specific text for the presentation of a product, a technique or a chef's trick.
It should also be noted that it is a volume with a great value for money, perfect as a gift for Christmas.
It is commendable that the Hispanic American chef Jose Andres Take time to write books considering your dozens of businesses and your commitment to the NGO World Central Kitchen, with which you are always present in any humanitarian emergency. But that on top of that the book is good is another song.
In this volume Andrés makes a compendium of hundreds of recipes that will delight vegetarians and vegans, but, in general, from any gastronomy lover. But also the book is full of anecdotes, tricks and tips that teach us to see many vegetables differently.
It is a success, too, that recipes are divided into seasons, something fundamental in cooking that most books do not usually take into account, in which recipes are divided by type of product. Actually, I'm much more interested in seeing at a glance what I can cook in winter. Good for this.
Be almost 30 years on television doing the same It is something within the reach of very few, but Karlos Arguiñano surpasses even Jordi Hurtado, since he began to present To know and to win in 1997, seven years after the Basque chef premiered on ETB, thanks to a star carom.
Every Christmas Arguiñano publishes a recipe book –And between some things and others there are already more than 60 volumes with his signature–, and every Christmas the book in question is placed among the best sellers of non-fiction. There must be a reason.
On this occasion, the Basque chef offers us more than 365 menus with first, second and dessert, so as not to repeat food on a single day of the year, with 1095 recipes divided by seasons that always emphasize fresh and seasonal products.
On the occasion of its fortieth anniversary in Spain, the German house Worwerk has edited two volumes of recipes for your famous food processor, which in addition to being included as a complement to your successful machine, can be purchased separately.
The first one reviews the 40 years of the robot, with the best tricks to take advantage of the machine, the most iconic recipes and a section with interviews with chefs like the Torres brothers. The second, collects the most festive recipes to make with the robot at Christmas: classics of a lifetime and more daring preparations for those who want to show off this holiday season.