Fina Puigdevall, who has run Les Cols since 1990, has bared her soul in her first book. It takes an in-depth look at her philosophy and creations; ...

In November 2016, Casa Solla (Pepe Solla, Poio, Pontevedra, Galicia, Spain) will turn 55. A number, that for Pepe Solla – the second generation at ...

A lot has happened at El Celler de Can Roca in the last decade: it has twice been voted Best Restaurant in the World, with special awards for hospi...

More than 350 pages, almost 60 creations detailed in each process and accompanied by their creative keys, 145 pictures, a careful selection of prod...

Space is essential in our culinary discourse: in Culler we are interpreters of our territory; and we try that diners feel the ground by using produ...

This is an outstanding book dedicated to dessert cuisine. The book by Oriol Balaguer shows the young master with some of his most innovative ideas,...

Sous-vide cooking, basically the process of vacuum-sealing foods in plastic bags and cooking at low temperatures, is a technique that, until now, h...

Marcos Granda is, without a doubt, one of the great references in the world of the dining room - and also in management - on the national gastronom...

Commitment, talent, respect, dedication, vigour … There are many coincidences in the gastronomic press abd critics when it comes to naming ANDREU G...

An excellent way to celebrate a well-deserved second Michelin star, and a resounding endorsement from both the critics and the public, is to put th...

Bases, products, techniques and creations. As ancestral as contemporary. As sparkling as delicate. Dishes and cocktails. A three-concept cooking wi...

Sweetology is the anthology of pastrymaking. From Josep Maria Rodríguez's La Pastisseria. The world champion in this gastronomic discipline has bro...

With more than 30 years in the kitchen and almost 15 years defending two Michelin stars, Paco Roncero is not only an indispensable chef on the Span...