A bit of everything for varied interests. This has been evidenced once again by the recently completed Madrid Book Fair, an appointment used by publishers and writers to present books and, likewise, an event in which gastronomy and existing literature has also occupied its space. to her. Because Not only recipe books dominate the gastro section of bookstores, the culinary theme and some of its protagonists also give rise to reflections and works that invite questions; come on, in which the kitchen is only the starting point.
gastronomic books
Bourdain. The definitive oral biography
This is the case of this first title published by Planeta Gastro, Bourdain. The definitive oral biography (23.50 euros), written by Laurie Woolever and Fernando Gary Puig. Writer, chef (restaurants in Miami, New York, Florida and Washington) and a reference for television in the Anglo-Saxon world, this work serves to get to know its protagonist, Anthony Bourdain, through interviews and testimonials from his closest circle, friends, professional team, family, colleagues. An influential professional and popular figure (through entertainment culture), deceased five years ago, this work traces his life to his rise to fame.
In addition, the legacy that Bourdain has left in gastronomy, television and popular culture is evident, including the number of followers who continue to revere him. His life was spent traveling the world, getting to know and trying its culinary traditions and with it its inhabitants and cultures. Laurie Woolever was his collaborator and confidante for a long time, her ‘lieutenant’ as he himself called her, and through this book the multifaceted existence and personality of that extraordinary figure that was (and is) Bourdain is known.
cheese culture
To know in detail a product as ours as cheese, Toni GerezMaitre d’ and sommelier of Castell Peralada Restaurant, winner of the Michelin Award for Best Dining Room Service in Spain and Portugal 2023, and of course one of the best cheese connoisseurs and experts, presented this Wednesday cheese culture (32 euros), an essential for fans of this delicacy. It is a practical Guide of pairing and advice on tasting and conservation, shows the different ways of elaboration and includes a selection of 300 cheeses Spanish and other countries.
With more than 40 years as a restaurant professional, Gerez has been cultivating this passion for cheeses throughout his long career (El Bulli, Mas Pau, Castell de Peralada) together with the much-missed Xavier Sagristà (died in 2021). Through these pages you will find his dissertations on cooking and cheeses, he analyzes the types of cheeses, rennet, types of cows, sheep, goats… Types of maturation and fungi, reveals curiosities. It must be remembered that for service at Castell Peralada Restaurant Toni Gerez drives a cart with 80 references that explains the diners and offers depending on their taste.
between smoke
Juan Manuel Benayas is a master of barbecues and smoked and author of between smoke (28.95 euros) where he shares with his readers the keys to hot and cold smoking, the systems, techniques, tools and fuels for smoking foods such as butter, oil, rice, salt or cheese. In addition, it incorporates more than forty recipes in which smoke becomes a fundamental ingredient because it improves textures and aromas.
Undoubtedly a very current title because smoke is one of the new gastronomic trends. For centuries, smoke has participated in the preservation of food, but today it has become an invisible culinary ingredient that is highly valued when it is well controlled, that is, it does not overwhelm food. The book is edited by Planeta Gastro.
Recipes to be happy
This following title is signed Maribel Garcia Sarabiaphilologist (she studied English Philosophy) but a successful instagramer (@recetasparaserfeliz), fond of cooking, and who under the title Recipes to be happy (21.90 euros) we can deduce what it is about. Specifically, 75 dishes with a common denominator, cooked in a healthy and sustainable.
In addition, a recipe book that requires few ingredients, easy to prepare, made from seasonal and local products and that can be made at any time of the day. But not only recipes, the book is also a vindication of the life philosophy slow of its successful author. A window to her day to day in the countryside, to her garden, to her breakfasts in the mornings in summer…
chinese home cooking
And finally, a compilation, this one, of 70 representative recipes of Hong Kong gastronomy collected by Suzie Leewinner of the 2020 BBC Best Home Cook Award and host of Suzie Lee’s Home Cook Heroes. chinese home cooking (29.95 euros) brings together classic and modern dishes but all, they say, are easy to prepare at home.
For its author, gastronomy and cooking have been part of her life, because in her culture, food and family are interconnected, and now she tries to recreate the culinary traditions she shared with her mother, her source of inspiration. Spread across eleven chapters, the book is a tour of real Chinese cooking at home, some unique dishes, quick everyday recipes, Suzie’s family favourites, takeout dishes, Hong Kong western specialties and last but not least, some proposals for bread and other sweets. Also in the book there is a list of basic ingredients and utensils, as well as key terms and tips that will be of great help in preparing the dishes.
2023-06-15 01:58:07
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