El Celler de Can Roca by Joan Roca and Josep Roca and Jordi Roca

  • Red mullet stuffed with its liver, suquet and fennel, orange and saffron gnocchi (page 84)

    from El Celler de Can Roca El Celler de Can Roca by Joan Roca and Josep Roca and Jordi Roca

    • Categories: Dips, spreads & salsas; Pasta, doughs & sauces; Sauces for fish; Stocks; Stuffing; Dressings & marinades; Main course; Suppers; Entertaining & parties; Catalan; Italian
    • Ingredients: red mullet; red mullet livers; butter; salt; fennel leaves; kuzu; potatoes; oranges; liquid glucose; saffron; onions; carrots; leeks; xanthan gum; dried guindilla chillies; garlic
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  • ISBN 10 8493891088
  • ISBN 13 9788493891084
  • Published Jun 14 2013
  • Format Hardcover
  • Page Count 502
  • Language English
  • Countries Spain
  • Publisher Librooks

Publishers Text

History, philosophy, techniques, values, sources of inspiration, creative processes, over 90 detailed recipes and a collection of 245 of the 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 along its 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

"A book in which we not only show what we do, but explain how and why we do it." Joan, Josep & Jordi Roca

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