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In total, more than 130 pages containing interviews, techniques, ideas and more than 30 dishes with recipes.
Saber y Sabor 195 - IV/2023
15.90€
In total, more than 130 pages containing interviews, techniques, ideas and more than 30 dishes with recipes.
Welcome to Saber y Sabor 195, an issue that travels throughout Spain. The tour takes us to restaurants full of personality such as Teatro Kitchen & Bar in Barcelona, Hiu in Cambrils, Flama in Valencia, Vandelvira in Baeza, Bascoat in Madrid, Barro in Ávila and Kabo in Pamplona. Seven very different author proposals that show that the sector is in a moment that is not only very dynamic but also very rich in terms of a variety of paths to express a culinary identity.
Discover the technical and creative proposals of Oliver Peña in Teatro, the apparent simplicity of Aaron Ortiz in Kabo to claim the potential of the Navarrese orchard, the tribute to the Basque roots of Rodrigo García Fonseca in Bascoat and the excellent command of fire that Edu Espejo displays in Flama.
Chef Jordi Guillem explains the potential of green vanilla, a unique product that comes from the hand of Koppert Cress and that can open up some very interesting paths. In total, more than 130 pages containing interviews, techniques, ideas and more than 30 dishes with recipes.
- Language
- Spanish
- Author/s
- Check out the summary
- Semi Hardcover
- 130 pages
- Published in
- 2023
- Weight
- 0.8 kg
OLIVER PEÑA / TEATRO KITCHEN & BAR: La finura de un crack
SERGI PALACÍN / HIU RESTAURANT Inquietud a largo plazo
EDU ESPEJO / RESTAURANTE FLAMA Tradición y Japón, unidos por la parrilla
JUAN CARLOS GARCÍA / VANDELVIRA Patrimonio reivindicado
RODRIGO GARCÍA FONSECA & NAGORE IRAZUEGI / BASCOAT Esencia vasca
CARLOS CASILLAS / RESTAURANTE BARRO Volver al paisaje
AARON ORTIZ & JAIONE AIZPURUA / RESTAURANTE KABO Oda a la huerta
JORDI GUILLEM Una vainilla inexplorada
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