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Disfrutar V.1 2014-17 (ENG)

The history of the 3rd best restaurant in the world. The keys to their creative cuisine, their evolution and the techniques and concepts that have made them famous.

$225.63
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Oriol Castro, Eduard Xatruch and Mateu Casañas lead the avant-garde of world gastronomy from their restaurant in Barcelona, with a firm commitment to creativity as their hallmark. For the first time they share, and present in this book, the secrets of their most influential project with the publication of this first volume corresponding to the period 2014-2017. Disfrutar is the story of one of the most important restaurants in modern cuisine, a unique space with hosts who have created a school. The keys to their creative cuisine, their evolution and the techniques and concepts that have made them famous are uncovered in detail, revealing a wealth of previously unpublished material. Including a file cabinet that reproduces their perfectly documented methodology, a selection of more than 100 dishes from their 2014-2017 Catalogue is shown. Some of his most famous creations, step by step, with photographs by his close collaborator Francesc Guillamet. A comprehensive work at the height of an exciting restaurant and undoubtedly one of the most eagerly awaited books of recent years.

The first book of Disfrutar, the restaurant of the acclaimed chefs Oriol Castro, Eduard Xatruch and Mateu Casañas.

The elite of the culinary avant-garde. Oriol Castro, Eduard Xatruch and Mateu Casañas are one of the myths of modern cuisine and are behind some of the most iconic creations in recent gastronomic history.

One of the most sought-after restaurants in the world. With 2 Michelin stars achieved in just three years, Disfrutar is already among the best avant-garde restaurants in the world and its progression has broken all records for awards and recognition, the latest being its climb to number 5 on The World's 50 Best Restaurants list.

The best compilation of creative cuisine of the moment. Their gastronomic offer presented through the techniques that have made them famous and a selection of more than 100 dishes from the period 2014-2017, including their Macaroni carbonara, Panchino stuffed with caviar or the multi-spherical corn on the cob.

A monumental editorial work. An ambitious volume in terms of content and format, it includes a book with the history of the restaurant and the keys to its gastronomic offer and a folder with the recipes step by step as documented by the chefs in their catalogue of creative cuisine. 

Prestigious collaborators. With a foreword by Ferran Adrià, it features photographs by Francesc Guillamet, one of the best contemporary gastronomy photographers, and art direction by Zoo Studio, recognised with numerous national and international graphic design awards. 

International edition. The publication of the book includes a simultaneous edition in English, in response to the growing interest in the restaurant and the creations of its chefs at a global level.

900/0003
900/0003

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