Panes contemporáneos

Irreductible

Aprender a hacer pan es fácil

Miramar : Paco Pérez

Au coeur des saveurs

El sabor de la elegancia The flavour of elegance

Bases, products, techniques and creations. As ancestral as contemporary. As sparkling as delicate...

Muina Josean Alija

In November 2016, Casa Solla (Pepe Solla, Poio, Pontevedra, Galicia, Spain) will turn 55. A numbe...

90 elaboraciones pensadas expresamente para las fiestas navideñas.

Cocktail cuisine

La nouvelle cuisine des deserts

Sweet cuisine

Quique Dacosta : universes : five hits, historical significance of Quique Dacosta

A lot has happened at El Celler de Can Roca in the last decade: it has twice been voted Best Rest...

Apicius 42 documents these complicated but fortunate paths through 224 pages, more than 60 detail...

Fina Puigdevall, who has run Les Cols since 1990, has bared her soul in her first book. It takes ...

La Tasquita de Enfrente

Sweetology is the anthology of pastrymaking. From Josep Maria Rodríguez's La Pastisseria. The wor...

Roca, J: Anarkia

Sous-vide cooking, basically the process of vacuum-sealing foods in plastic bags and cooking at l...

Grolet, C: Frutas

Gallegos de Souza Campos, D: Sollo : la cocina de río Soll

Bonnaure, A: Foie gras

Diversions sucrées

Bau, F: Cuisine sucrée

Botella González, T: Cuisine pour cocktail

EL LIBRO VERDE

Space is essential in our culinary discourse: in Culler we are interpreters of our territory; and...

El Celler de Can Roca CCR

Ramón Freixa, Cocinar Felicidad