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30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191

Best haute cuisine magazine

Subscribe now

30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191
30 platos que han cambiado la cocina / saber y sabor 191

30 platos que han cambiado la cocina / saber y sabor 191

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Best haute cuisine magazine

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Description

In 2023 we are in luck, Saber y Sabor celebrates its 30th anniversary!

To celebrate it, we have prepared a very special issue in which we review our trajectory, closely linked to the impressive evolution that cuisine has undergone during these three decades. The result is this Book 2023, a publication full of nostalgia and that serves us to reflect on the great moments we have experienced.

Specifically, after analyzing the more than 190 issues published so far, we have selected 30 dishes published in our pages. They are creations that seem to us relevant for the context in which they arose, for the concepts they suggested or for the techniques that were implemented. And there are many more emblematic dishes that have been left by the wayside. This journey allows us to recover recipes from chefs of the stature of Ferran Adrià, Juan Mari and Elena Arzak, Joan Roca, Dani García, Fina Puigdevall, Michel Bras, Quique Dacosta, Nacho Manzano, Paco Pérez, Ángel León and many more. Each of them has not only promoted the cuisine but has also collaborated assiduously with the magazine.

Follow us @revistasaberysabor 

Data sheet
ISSN
1578-7214
Size
18,5 x 26 cm
Language
Spanish
Author/s
Check out the summary
Softcover
113 pages
Published in
2022
Weight
0,4 kg
Contents

1993 – 2002: mutación 

‘94  /  Ferran Adrià, 10

‘95  /  Luis Irizar, 14

‘96  /  Juan Mari y Elena Arzak, 16

‘97  /  Martín Berasategui, 18

‘97  /  Albert Adrià, 20

‘98  /  Oriol Balaguer, 24

‘00  /  Sergi Arola, 28

‘02  /  Quique Dacosta, 30

2003 – 2012: globalización

‘03  /  Ferran Adrià, 36

‘04  /  Jordi Roca, 40

‘05  /  Nacho Manzano, 42

‘07  /  Fina Puigdevall, 44

‘07  /  Dani García, 46

‘08  /  Michel Bras, 50

‘08  /  Joan Roca, 54

‘09  /  Paco Pérez, 56

‘10  /  Pedro Subijana, 58 

‘11  /  Iñaki Aizpitarte, 60

‘12  /  Sven Elverfeld, 62 

2013 – 2022: reflexión 

‘13  /  Mauricio Giovanini, 70 

‘14  /  Andoni Luis Aduriz, 72 

‘15  /  Josean Alija, 76 

‘16  /  Gastón Acurio, 80

‘17  /  Xavier Pellicer, 84 

‘17  /  Blanca del Noval, Diego Prado y Andrea Escárcega, 88 

‘18  /  Oriol Castro, Eduard Xatruch y Mateu Casañas, 90 

‘18  /  Mario Sandoval, 94 

‘19  /  Angel León, 98 

‘21  /  Vicky Sevilla, 102 

‘22  /  Xune Andrade, 106

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