Our books section offers the cook professional an extensive catalog of publications that show the work of the most prestigious chefs around the world. The most emblematic titles or the most current techniques, in different languages and perfectly edited.
The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish.
The first book of Etxebarri restaurant, considered one of the best grills in the world.
10,000 Flavour matches that will transform the way you eat
A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene
A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of Asia
El libro definitivo de Carme Ruscalleda, que recoge sus 30 años de historia y enseña algunas de sus recetas más emblemáticas
A tour of the cuisine and gastronomic philosophy of the best Japanese chef in Spain.
East-west ingredients and combinations
The definitive cookbook bible of the world’s most popular and oldest cuisine.
The taste of the magic mountain
The essential book for fans of culture and gastronomic tradition.
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate?
A fascinating reflection on the essence of cooking - from Ferran Adrià's elBullifoundation
Concepts and techniques in the cuisine of the restaurant Estany Clar.