A chef who loves his land above all else and always wanted to put Jaén and its cuisine on the national gastronomic map, something he has achieved with effort and affection. Today, in his new and risky project, he continues to work hard to show all that a chef is capable of when working in the space he has always dreamed of. Pedro's cuisine is simple but intense in flavours and textures, with dishes as personal as shrimps from Motril with partridge marinade, kidneys of kid with caviar, beef tartar with smoked eel or coconut, honey and truffle custard. Bagà is today the dream of a humble chef come true.

This book reflects his culinary thinking through 62 of Bagá's now iconic creations. Dishes with just 3 ingredients, at most, make the recipe unimportant. This work delves into the mind of the 1 Michelin starred chef to unravel the how and why of his dishes. A unique book by one of the most respected chefs.

Montagud Publisher

Binding: Softcover

Number of pages: 272