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Saber y Sabor No. 199 explores Guatemala’s rich culinary potential with 55+ innovative recipes from top chefs and bartenders. A must-have gastronomy magazine covering modern techniques, humble ingredients, and cutting-edge liquid cuisine.
Saber y Sabor 199 - II/2025
29.90€
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Saber y Sabor No. 199 explores Guatemala’s rich culinary potential with 55+ innovative recipes from top chefs and bartenders. A must-have gastronomy magazine covering modern techniques, humble ingredients, and cutting-edge liquid cuisine.
Through 14 in-depth articles, Saber y Sabor No. 199 offers a compelling invitation to explore the vast culinary potential of Guatemala, reflect on the need to shift from an "egosystem" to a true ecosystem, and elevate humble ingredients such as escarole, fennel, and cauliflower.
It delves into the use of vinegar acidity in desserts, redefines liquid gastronomy beyond ice and glassware, and uncovers the culinary possibilities of wine lees and tuna tendons. It also presents savory creations from a pastry chef’s perspective and embraces the expansive world of distilled spirits.
This is a standout issue featuring over 55 recipes for dishes and drinks, with contributions from renowned chefs and bartenders including Artur Martínez (Aürt), Carles Bonnin (La Destilateca), Diego Telles (Flor de Lis), Lucía Freitas (A Tafona), Ricard Martínez (Ricmaiz Estudio), Aitor López (Citrus del Tancat), Débora Fadul (Diacá), Áxel Smyth and Claudia Merchán (Simpar), Sergio Díaz (Sublime), Giacomo Giannotti (Paradiso), Mario Villalón (Angelita), Jesús Camacho (Donaire), Mario Campollo (El Refectorio), and Marc Álvarez and Simone Caporale (Sips Esencia), creators of the stunning cocktail featured on the cover.
A must-have issue—don’t miss it!
- Language
- Spanish
- Author/s
- Check out the summary
- Semi Hardcover
- 260 pages
- Published in
- 2025
- Weight
- 1.2 kg
Carles bonnin. La Destilateca. El raptor de las esencias
Marc Álvarez y Simone Caporale. SIPS ESENCIA. Un nuevo lenguaje líquido
Mario Villalón. Angelita. La huerta que se bebe
Giacomo Giannotti. Paradiso. Ciencia y espectáculo de un trago
Lucía Freitas.A Tafona. El alma que todos anhelan
Artur Martínez. Aürt. Esencialmente
Aitor López. Citrus del Tancat. Cuando la coliflor supera al caviar
Áxel Smyth y Claudia Merchán. Simpar. Sencilla-mente
Diego Telles. Flor de Lis. Del inframundo a la vanguardia
Debora Fadul. Diacá. El fruto inexplorado
Sergio Díaz. Sublime. Gastroantropología guatemalteca
Mario Campollo. El Refectorio. Y con él empezó todo
Jesús Camacho. Donaire. Terruño, vanguardia y alma pastelera
Ricard Martínez. Ricmaiz Estudio. La acidez más golosa
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