El Celler de Can Roca is the three Michelin starred Catalan
restaurant in Spain which was opened in 1986 by the Roca brothers,
Joan, Josep and Jordi. In 2015, it was once again named the best
restaurant in the world by the Restaurant magazine. The Times
restaurant critic A.A. Gill compared the restaurant to former
restaurant El Bulli, which was once ranked as the number one
restaurant in the world, saying that it was an outstanding kitchen,
and part of the great confident wave of new Spanish food that is
complex, technically exhausting, aware of the landscape, history
and politics. The first edition of El Celler de Can Roca The Book
was published in Spanish in a giant format weighing an incredible 5
kilos and retailing at 90 euros. This new smaller, redux edition is
appearing in English for the first time. An amazing book, this is
the definitive work about El Celler de Can Roca. Fully illustrated
in colour throughout it gathers the thoughts of writer Josep Maria
Fonalleras in A day at El Celler. Here is the history, philosophy,
techniques, values, sources of inspiration, creative processes, of
this band of extraordinary chefs with over 90 detailed recipes, and
a collection of the 240 most outstanding dishes from the 25-year
history of this magnificent restaurant. An open door to the secrets
of El Celler de Can Roca, revealed in 16 chapters and organised
according to the sources of inspiration that nurture the Roca
brothers: Tradition, Memory, Academia, Product, Landscape, Wine,
Chromatism, Sweet, Transversal Creation, Perfume, Innovation,
Poetry, Freedom, Boldness, Magic, Sense of Humour.
General
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