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ABaC Cocina en evolución (ENG/ESP)

Jordi Cruz's cuisine is evolutionary and restless, based on the product and where there is room for both creativity and tradition.


ABaC Cocina en evolución (ENG/ESP)

Jordi Cruz's cuisine is evolutionary and restless, based on the product and where there is room for both creativity and tradition.

ABaC is the Barcelona restaurant with three stars since 2017 and directed by Jordi Cruz, the Catalan chef who won his first Michelin star at the age of 24.

This book contains the most emblematic dishes that have led Jordi C. to achieve 3 stars for his flagship ABaC. The chef has a total of 6 Michelin stars if we count his other two Barcelona restaurants Angle and Atempo.

This carefully edited bilingual book divides the dishes into different sections as if they were various tasting menus. A global cuisine, with local flavours easily recognizable by the country's diners, based on products that arrive daily from the best local suppliers. His dishes play with textures, contrasts of flavour and temperature. Essentially fun dishes that surprise at every turn, without forgetting the odd trompe l'oeil to surprise with some of the ingredients:

  • Explosive starters with an explosive flavour, where the product never loses its essence and where the mastery of a multitude of techniques, perfectly explained step by step, is demonstrated.

  • His signature tapas, dignified by their excellent originality, open the appetizer of the menu, always accompanied by gastronomic liquid cocktails that prepare the reader for the first technical games, perfectly balanced, before sitting at the table.

  • His intense flavoured broths are well known and are a hallmark of his cuisine. His kitchen, equipped with the latest technical innovations, allows him to create unique ingredients with which he brushes each of his creations, presented on exclusive crockery where many of his dishes are finished in front of the customer.

Haute cuisine dishes round off the menu before the feast of sour, lactic desserts and rewarding chocolate addicts.

67 recipes in which he goes to great lengths to describe every single detail so that his dish can be tasted just by reading it.

In this book, Jordi Cruz makes it clear that mastering and respecting classic cooking techniques should not detract from any product, and allows for the exquisite tactful application of complementary techniques such as: freeze-drying, double pressure cooking with OCOO, low-temperature cooking, dehydrated, hot and cold infusions, distillations, clarifications, liquid nitrogen, CO2, etc., which are always finished with elegant and extremely careful presentation and plating. 

Grijalbo Publisher

Binding: Hardcover

Number of pages: 327

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