saber y sabor 190 - IV/2022

Once again, Saber y Sabor delves into the use of wild plants, circularity or the search for a defined culinary personality. In this way, throughout more than 130 pages, questions are answered such as what potential can be extracted from nettles, how to successfully incorporate tripe in a pre-dessert or which wild plants use to thicken a liquid.

In fact, in this issue, restaurants such as the Asturian Monte of Xune Andrade, the Italian Argine a Vencò by Antonia Klugmann and the Basque Erro by Jorge Asenjo, are located in rural environment, seeking to exploit it to the fullest as a way of giving personality to the cuisine they offer. This edition is also completed with in-depth reports for projects that also clearly reflect both the idiosyncrasy of the place where they are located and the identity of their chefs. Thus, we enter the spectacular route proposed by Pablo González in La Cabaña; we explore the complex and elegant cuisine of Frenchman Alexandre Mazzia in his three-starred AM; we look at the circular economy that is being imposed in the Majorcan restaurant Es Fum, by Miguel Navarro; and from the hand of Agustín Balbi, chef of Ando, ​​we discover what happens when adding gastronomic cultures such as Japanese and Argentine in a demanding environment such as Hong Kong.

In short, more than 130 pages with trends, reflections and recipes.