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.
Includes koji, kombuchas, shoyu sauces, misos, vinegars, garum, lactic ferments and black fruits and vegetables (Foundations of Flavor)At Noma, all dishes include some fermented element, be it an acidic touch of vinegar, a tasty miso or an impressive gooseberry subjected to lactic acid fermentation.
The first book of Etxebarri restaurant, considered one of the best grills in the world.
The gastronomic universe of the exceptional chef Óscar Velasco, one of the most recognized chefs in Spain.
A tour of the cuisine and gastronomic philosophy of the best Japanese chef in Spain.
The definitive cookbook bible of the world’s most popular and oldest cuisine.
Concepts and techniques in the cuisine of the restaurant Estany Clar.
A book that allows a complete vision of the kitchen of BIBO, the restaurant that the chef from Marbella, Dani García, opened in 2012.
The fermentation of all kinds of foods and from all known angles. An essential book to get started, diversify techniques, or for consultation. In Spanish.
El libro definitivo de Carme Ruscalleda, que recoge sus 30 años de historia y enseña algunas de sus recetas más emblemáticas
A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene
A personal look at the popularity of a pizza, a focaccia or a brioche, through the use if Mediterranean savory ingredients. Original, intense, and varied results