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These books are labeled as "imperfect" due to minor scratches which is why they are being offered at a discounted price. If you'd like to see the condition of this specific book, please send us an email with the title and author's name. Each book has its own scratches and physical imperfections.
Imperfect Books - Saber y Sabor 197
29.90€
14.95€
-50%
These books are labeled as "imperfect" due to minor scratches which is why they are being offered at a discounted price. If you'd like to see the condition of this specific book, please send us an email with the title and author's name. Each book has its own scratches and physical imperfections.
In its more than 250 pages, Saber y Sabor 197 delves into the need to build a gastronomic experience with a clear identity and added value.
This volume of Saber y Sabor starts in the best possible way, with reflections from Ferran Adrià on the rigor needed in the sector to advance, on creativity, and on the immense legacy of elBulli. From there, the high-level content follows without rest.
We discover details about a new experience being prepared at the Lasarte restaurant by Paolo Casagrande and Martín Berasategui. We capture the soul that treasures a unique project like El Corral de la Morería (its genius Flamenco Stew graces the cover). And we break down the unique sustainable approach of restaurants such as Les Moles by Jeroni Castell in Ulldecona, HAOMA by Deepanker Khosla in Bangkok (Thailand), and Ababol by Juan Monteagudo in Albacete. As if that weren't enough, we also delve into two highly promising restaurants driven by two young talents, Alejandro Serrano and Ausiàs Signes; we discover the connections between Asia and Portugal through chef Hans Neuner (Ocean restaurant); we highlight the potential of spherification thanks to Martín Lippo (Vakuum).
We are amazed by Magari Things with the connections between pastry and ceramics; we celebrate the resilience of a culinary temple like Acquerello in San Francisco; and we close in grand style with high added value desserts thanks to Jesús Escalera (SweetConcept) and Cristina Lirola (Basque Culinary Center).
The 14 articles that make up Saber y Sabor 174 take us on a journey through Spain (Catalonia, Castilla-La Mancha, Valencia, Castilla y León, Madrid, and the Basque Country) and also to visit the United States, Portugal, Mexico, and Thailand. The 250 pages of this volume contain 52 dishes with complete recipes and reflections and ideas by professionals such as Ferran Adrià, Paolo Casagrande, Xavi Donnay, David García, Hans Neuner, Deepanker Khosla, Jeroni Castell, Juan Monteagudo, Alejandro Serrano, Ausiàs Signes, Martín Lippo, Suzette Gresham, Jesús Escalera, Cristina Lirola, Angelica Fossemò, and Jean Fleche.
- Language
- Spanish
- Author/s
- Check out the summary
- Semi Hardcover
- 250 pages
- Published in
- 2024
- Weight
- 1.2 kg
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