More than 350 pages, almost 60 creations detailed in each process and accompanied by their creative keys, 145 pictures, a careful selection of products endowed with the same relevance as the dish... The data, which would already make up a gastronomic masterpiece in itself, acquires a new dimension by articulating an author's collection in which sensitivity, technical mastery, the constant call to that tradition that is always there and the wink to an avant-garde that could not be without curiosity as a vital attitude shine through. This is 'Cooking Happiness', the new book by Ramon Freixa (Ramón Freixa Madrid**) in which he shows and proves that happiness is not only possible by making it possible for others, but also by cooking. As a backdrop, the cuisine of an indispensable figure on the Spanish gastronomic scene with thirty years of experience and several successful concepts to his credit. 

"Working with Ramón Freixa is like reliving his first book, 'Mano de Cocinero', which was also published by Montagud Editores," says Javi Antoja de la Rosa, director of the book and CEO and publisher of the century-old company. "There is maturity, elegance, order, good taste... and, yes, fun. Nobody expects something like this". On paper, the evolution of a chef who translates complexity so that the diner can enjoy it and understand it, who captures a luxury that cannot be seen; and which, like a long-established and trendless axis, pays homage to superb products through micro-menus and declinations. Woodcock and lobster, as well as recuit, Levantine citrus fruits and sausage from the perol, all coexist in a carefully selected selection of creations. In each one of them, each process is detailed and, likewise, the inspirational and creative keys with which they became a reality are revealed. Ramón Freixa knows very well that happiness comes in the best company. It is not in vain that he dedicates his new book to his parents - "To talk about happiness is to talk about them", he writes - and he is helped by three dear friends to delve into it. With the journalist and writer Carme Chaparro she engages in a delightful conversation face to face, smile to smile. 

In it, she not only presents her work; also delves into the concept of 'Cooking Happiness', how his diners have given it to him and how he himself has obtained it by forging his culinary skills over three decades of profession. It is the turn of journalist, scriptwriter and writer Boris Izaguirre, with whom the chef is at the cooker to reflect on his career, his childhood and his family, showing and demonstrating that reflection and joking, fun and elegance, are not only compatible, but equally necessary. Topacio Fresh closes the trio of stellar collaborations. With an accurate account with latent emotion behind every word, the artist, gallery owner and activist recalls the celebration of the twentieth anniversary of her arrival in Spain at Ramón Freixa Atelier. "You feel life, the night becomes one of those moments and the guests understand in chorus that happiness, without more, was this," he evokes.