He Kings Day It is the last consumer toll of Christmas 2023 or the first of 2024 (depending on how you look at it). A book is one of the best material things that can be given because you give knowledge, you give an experience without having to move, you give travel, places, and you give other lives. In the gastronomic section, we have selected a list of books that have been published in 2023 and that, for one reason or another, are great works in their field. You will make the cooks in your circle happy, although, in reality, any day of the year is a good day to give a book.
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French Wine Route (Five Reds)
We could find thousands of references to read about French wines on the shelf of a bookstore. But few will bring us closer to how and which French wines are at the pinnacle of oenology and the reason for their history as French wine route. Charlie Garros, Adrien Grant Smith Bianchi and Jules Gaubert-Turpin They sign this great atlas of Gallic wines, which covers 15 regions on 85 maps and 2,6000 years of the country’s history; a way to travel to France without leaving the couch. It is not the country where this popular drink was invented (it was Georgia), nor is it the one with the most wineries, nor is it even the country where the most wine is produced. So why the fame of French wines? Among other things, because it is the country that has known how to explain and sell its wines best, making them known throughout the world. For lovers of wine, and French wine in particular.
Cover of the book ‘French Wine Route’
The world of sake (Planeta Gastro)
Another drink that has attracted wine followers for some years now is sake. The trendy drink in the gastronomic world. The world of sake offers a guide with everything there is to know about this “pure rice wine” that also allows you to discover its immense gastronomic possibilities. Its author, Mayuko Sasayama, the world’s leading expert on the most Japanese drink that exists, explores through its pages everything related to this drink that, originally, was typical of housewives. From its production, to the diversity of sakes that exist in the world, to authentic taverns where you can taste it, Sasayama reviews the importance of this product in Japanese culture and gives us very useful clues on how to enjoy it with all types of pairings. The book for lovers of the most traditional Japanese culture.
Cover of the book ‘The World of Sake’
Disfrutar Volumen 2 (Abalon Books)
There are those who make their gastronomic library a reference manual for monumental works by great chefs. This year, the book that has to be part of it is the second volume of Enjoy. Monumental work of culinary research is what the three chefs have carried out –Oriol Castro, Eduard Xatruch and Mateu Casañas– who run the recently triple-starred restaurant in Barcelona. His work in the kitchen comes to light year after year, in volume form. This second edition, Enjoy Volume 2reaches the kitchen, but also goes further and analyzes the restaurant’s work in all its dimensions in a professional dissection exercise of the 2018-2020 period.
You will find 96 recipes for creations during this period: the crispy calçots with romesco, the steak with crystal piquillo, the Moroccan-style green chickpeas with rabbit kidneys, the tomato sautéed for 20 hours with espardeñas… In this volume you will have a video through of a QR code to understand and see some of the recipes and techniques. Professionals interested in the latest culinary techniques and fans who are genuinely curious to know how the haute cuisine dishes brought to the table in this type of restaurant are prepared have direct access without having to attend a conference. An ideal book for great collectors of magnanimous works.
Interior pages of the book ‘Enjoy Volume 2’
The green recipe (Planeta Gastro)
The prestigious Michelin chef Eneko Atxa and the scientist Eneko Axpe jointly sign this book which addresses the role that gastronomy has in contributing to saving the planet. Overpopulation or scarcity of resources and the questionable food model of our society, on the table. These are two world leaders in sustainability in the gastronomic world who believe that gastronomy is decisive for the future. The green recipe It is an essay that proposes an entire gastronomic revolution and that will make us consider what we eat and what impact our isolated consumption habits have on the health of the environment. The kitchen will be sustainable or it will not be, they explain. The ideal book for environmentally conscious gourmets.
Cover of the book ‘The Green Recipe’
Sweet revolution, by Miquel Guarro (Editorial Espada)
Baking is a little scary. Maybe not fear, but a little respect. In order for fans to lose their fear of the fact that the cake does not make them rise, the prestigious pastry chef Miquel Guarro (Hofmann) has put all his wisdom at our service in sweet revolution, his first book. In a simple way, he reveals basic techniques so that we know why sometimes the cream whips and sometimes it doesn’t, or how to make a meringue, a crumblea praline, a cake, some cookies… And, from there, muffins, macarons, cinnamon rolls…The key is to control basic techniques and then combine them with each other and vary the ingredients to achieve more complex and surprising results. A book for lovers of the sweet world.
The passtiser Miquel Guarro with ‘The Sweet Revolution’
2023-12-30 04:32:22
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