3 Quique Dacosta

  • Author: Quique Dacosta  
  • Multilingual Edition: English/Spanish          
  • 288 pages
  • 28x28 cm
  • hardcover

CHF 99.00

  • 2 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

Sollo. La Cocina De Río

  • Author: Diego Gallegos           
  • Multilingual Edition: English/Spanish
  • 24x32 cm
  • 256 págs.
  • Hardcover

Das erste Buch vom spanischen "newcommer" des Jahre 2015.

Der junge Sternekoch präsentiert in diesem Buch die Küche seines Restaurants Sollo in Fuengirola.

Neun verschiedene Fische gekonnt inszeniert, aber härt.

CHF 79.00

  • 2 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

El Sabor De La Elegancia

  • Author: Begoña Rodrigo
  • Multilingual Edition: English/Spanish
  • 24x32 cm
  • 256 Pages
  • 4/2016
  • Hardcover

 

Das erste Buch von Begoña Rodrigo der Sterneköchin aus Spanien.

Bodenständige, kräftige Küche auf höchstem Niveau, dennoch floral und sehr feminin.

Ein grossartiges Buch von einer der Besten.

CHF 79.00

  • 2 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

Casa Gerardo

  • Author: Marcos Moran
  • Language: Multilingual Edition: English/Spanish          
  • Specifications:
  • 24x32 cm
  • 240 págs.
  • Tapa dura/ Hardcover
  • The book Casa Gerardo, 50 pasos de la cocina contemporánea (Casa Gerardo, 50 Steps of Contemporary Cooking) brings together in 50 culinary milestones the almost 135 years of history that these four walls have witnessed. These milestones, or steps, focus on an ingredient, a concept, a way of understanding cooking as well as dining. "I think this will be important, not only for Casa Gerardo, but also for Spanish cuisine, which is enjoying one of its brightest moments ever," said Pedro Morán.

     

    Casa Gerardo Restuarant. Prendes. Asutrias. (Spain) 1 Michelin Star. Hipania Restaurant - London (UK).

CHF 79.00

  • 2 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

Miramar Paco Pérez

  • Author: Paco Pérez             
  • Language: Multilingual Edition: English/Spanish          
  • Specifications:
  • 320 pages
  • Tapa Dura / Hardcover
  • Dimensiones: 24 x 27 cm.
  • The most significant stories from these decades of work will be looked at in depth over the 320 pages of this book and the TECHNIQUES from which they stemmed will be examined. The sources of inspiration from which Paco Pérez has drawn to create them will also be reproduced. In short, Miramar. Paco Pérez describes how Memory, Surroundings and the Avant-garde trigger an incredible cascade of creativity that makes flavours happen.
  • Miramar. Llançà. Girona (Spain) 2 Michelin star. - Enoteca. Barcelona (Spain)2 Michelin star. Five. Berlín (Germany) 1 Michelin star.

     

CHF 85.00

  • 1 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

Caldos [ricard Camarena] Broths

  • Author: Ricard Camaren
  • Language: Multilingual Edition: English/Spanish        
  • Specifications:
  • 24x32 cm
  • 240 págs.
  • Tapa dura/ Hardcover
  • This recipe for flavours, produce and good service has helped him achieve three Michelin stars (Arrop, Arrop Valencia and the Ricard Camarena Restaurant), reinforcing the three Repsol Soles held by his current restaurant. "Flavour is the essence of my cooking. I seek to enhance the five senses with every dish so that each is a unique experience for the diner. Our heart is in our cooking and in every single dish we serve." The book CALDOS | BROTHS takes a look at one of the most-admired techniques used by this Valencian chef.

CHF 75.00

  • 2 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

El Celler de Can Roca: the book

Sprache: Englisch
Verlag: Lingenbrink Georg
Ausführung: Kartonierter Einband (Kt)
Seitenangabe: 502 S.
Masse: H34.0 cm x B24.5 cm x D4.8 cm 2'908 g

 

In this book the three Roca brothers—Joan, Josep and Jordi—offer a direct account of the secrets of a restaurant that has always been known for the free style of its cuisine, its ability to innovate, and the enormous creative effervescence generated in sync by three thinking heads: Joan, in charge of savoury food, Jordi with sweets and Josep with wines and the dining room. In 500 pages, the Roca brothers take the reader through their history, philosophy and the techniques they have used in nearly 90 recipes. 16 chapters that answer to the creative lines and inspiration sources that nurture the Rocabrothers.

CHF 160.00

  • 2.9 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

COOKTAIL

        
 
Autor: Pérez Muñoz, José Miguel / Sandoval Huertas, Mario 
 
Sprache: Spanisch
Verlag: Montagud Editores
Erscheinungsjahr: 2015
Ausführung: Kartonierter Einband (Kt)
Seitenangabe: 256 S.
Masse: H32.7 cm x B24.5 cm x D2.7 cm 1'857 g


CHF 79.00

  • 2 - 5 Tage Lieferzeit

Arzak Secrets

Autor: Arzak, Juan Mari 
 
Sprache: Englisch
Verlag: Grub Street
Erscheinungsjahr: 2015
Ausführung: Fester Einband
Seitenangabe: 278 S.
Masse: H29.0 cm x B23.2 cm x D3.1 cm 1'542 g

 

A cookbook from the owner and chef of Arzak restaurant in San Sebastian, Spain, who was one of the first Spanish chefs to be awarded 3 Michelin stars.

CHF 65.00

  • 1.5 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

eneko atxa azurmendi

          
 
 
Autor: Atxa Azurmendi, Eneko 
 
Sprache: Spanisch
Verlag: Montagud Editores
Erscheinungsjahr: 2013
Ausführung: Kartonierter Einband (Kt)
Seitenangabe: 256 S.
Masse: H32.7 cm x B24.5 cm x D2.5 cm 1'867 g

 

CHF 72.00

  • 1.86 kg
  • 2 - 5 Tage Lieferzeit

A Day at Elbulli

 

Classic Edition

 

Autor: Adria, Ferran / Adria, Ferran (Hrsg.) 
 
Sprache: Englisch
Verlag: Phaidon Pr
Erscheinungsjahr: 2012
Ausführung: Fester Einband
Seitenangabe: 528 S.
Masse: H29.5 cm x B22.1 cm x D5.1 cm 2'699 g


 

Exclusive look behind the scenes at the world's best restaurant.


Ferran Adriais recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today. Albert Adriashares the same passion for food and creativity as his older brother Ferran. He specializes in the world of pastry and is creative director of the elBulli workshop, where the pioneering culinary techniques that inform the spectacular thirty-course menu are developed. Juli Soler joined elBulli as restaurant manager in 1981. He quickly brought the front of house service to a standard never seen before in Spain, and it is characterized by his warmth, generosity and professionalism.

 
 
 
 


CHF 65.00

  • 2.69 kg
  • 2 - 5 Tage Lieferzeit

Mugaritz

    

A Natural Science of Cooking

 

Autor: Aduriz, Andoni Luis 
 
Sprache: Englisch
Verlag: Phaidon Verlag GmbH
Erscheinungsjahr: 2012
Ausführung: Fester Einband
Abbildungen: 150 farb. Abbildungen
Seitenangabe: 253 S.
Masse: H30.6 cm x B26.3 cm x D3.0 cm 1'995 g

Das ultimative Buch über Andoni Luis Aduriz und das Restaurant Mugaritz im Norden Spaniens, das mit dem dritten Platz auf der S. Pellegrino Weltrangliste der 50 besten Restaurants ausgezeichnet wurde


Andoni Aduriz is one of Spain's most talented and innovative chefs. Having trained under Ferran Adrii'1/2 at elBulli, he is widely recognized as one of Ferran's most talented protegi'1/2es and the chef at the vanguard of Spain's culinary future.

 
 
 


CHF 59.00

  • 2 - 5 Tage Lieferzeit