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Saber y Sabor 196 arrives with very significant changes in terms of design, size, structure and periodicity. From now on, the magazine will be published twice a year with more pages and content than ever before.
Saber y Sabor 196 - I/2024
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Saber y Sabor 196 arrives with very significant changes in terms of design, size, structure and periodicity. From now on, the magazine will be published twice a year with more pages and content than ever before.
To welcome this fascinating new stage, we have a giant of gastronomy as Joan Roca on the cover. The chef of El Celler de Can Roca offers us three sensational savory versions of three classic pastries. Indeed, the Roca brothers' restaurant perfectly represents the dichotomy of today's cuisine, torn between continuous technical and scientific advances and the growing development of social and environmental awareness.
The rest of the contents of this issue also delve into this science/conscience binomial. Thus, we start with Harold McGee as a reference, taking advantage of the 40th anniversary of his emblematic book On Food and Cooking. From there, the articles follow one after the other over more than 250 pages. The Korean cuisine of Atomix in New York (eighth best restaurant in the world according to the 50 Best), the innovative look at fruit by Joel Castanyé at La Boscana (Lleida), the sensational vindication of the Ecuadorian potential of Alejandro Chamorro and Pía Salazar at Nuema (Quito), the original use of crustacean shells by Lara Roguez at Abarike (Gijón), the new gastronomic experience designed by Sergio Bastard at La Casona del Judío (Santander), or two young and very promising projects such as Michael Van der Kroft's Tres restaurant in Rotterdam and Lydia del Olmo and Xosé Magalhâes' Ceibe restaurant in Orense.
But this issue has a lot more to offer. Londoner Andrew Wong talks about the unlimited potential of dim sum, David Chamorro and Christian Domínguez (Food Idea Lab) open new and fascinating technical paths, Albert Boronat unravels step by step the secrets of classics such as pâté en croûte, Franck Giovannini vindicates the past and present of the Best Restaurant of the 20th century, and Ángel León surprises with his brilliant marine additions to the world of desserts.
To begin this new stage, Saber y Sabor has a line-up of exceptional contributors: Joan Roca, Junghyun Park, Ángel León, Franck Giovannini, Sergio Bastard, Lara Roguez, Joel Castanyé, Alejandro Chamorro and Pía Salazar, Michael van der Kroft, Harold McGee, Andrew Wong, David Chamorro and Christian Domínguez, Albert Boronat, and Lydia del Olmo and Xosé Magalhâes. In total, 250 pages and 14 articles full of ideas and recipes.
- Language
- Spanish
- Author/s
- Check out the summary
- Semi Hardcover
- 250 pages
- Published in
- 2024
- Weight
- 1.2 kg
Harold McGee. Y con él llegó la ciencia.
Joan Roca, El Celler de Can Roca. La pastelería clásica como hilo argumental.
Junghyun Park, Atomix. Corea conquista la gran manzana.
Joel Castanyé, La Boscana. La fruta como nunca se ha visto.
Alejandro Chamorro, Nuema. Puro Ecuador.
Lara Roguez, Abarike. Hasta las cáscaras.
Sergio Bastard, La Casona del Judío. La senda que lleva al éxito.
Michael van der Kroft, Tres. Dinamismo a la holandesa.
Lydia del Olmo y Xosé Magalhâes, CEIBE. Nueva savia con sabor añejo.
Andrew Wong, A. Wong. Dim sum, potencial ilimitado.
David Chamorro y Christian Domínguez, Food Idea Lab. PH extremos y frituras 2.0
Albert Boronat. Clásicos imperecederos.
Restaurant de l’Hotel de Ville de Crissier. Legado eterno, presente dorado.
Ángel León, Aponiente. La mar de dulce.
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