Cuina mare: Receptes senzilles i tradicionals per cuinar a casa

by Joan Roca i Fontané, Núria Parés Sellarès (Translator)

El nou llibre de Joan Roca amb senzilles receptes tradicionals per cuinar a casa. Un homenatge a la cuina tradicional, a la cuina de les mares. Després de dedicar els seus dos llibres anteriors a les tècniques culinàries, Joan Roca recupera, en aquest llibre, la cuina tradicional de les mares, les receptes de sempre, amb l'objectiu que tothom pugui cuinar a casa. Sense perdre el seu toc de qualitat, ens ofereix receptes sense complicacions, ni tecnicismes. Quines receptes s'inclouen en el llibre? • Receptes de tota la vida, les receptes de les nostres mares. • Receptes de tota la vida adaptades a la cuina actual. Per exemple, receptes baixes en greixos. • Plats de sempre però amb una versió modernitzada. El llibre comptarà amb una distribució clàssica de entrants, peixos, carns, ous, verdures i postres; així com amb una breu introducció a les tècniques fonamentals de la cuina.


Amb la col·laboració de la Generalitat de Catalunya, Departament de Cultura.

Genres: Cookbooks

224 pages, Hardcover

Published March 6, 2019

About the author

Joan Roca i Fontané (1964, Girona, Catalonia, Spain) is a chef of the restaurant El Celler de Can Roca. He studied in Escola d'Hosteleria de Girona, where later he became a teacher. He worked with his grandparents and parents in their famliy business, a restaurant of traditional catalan cuisine. Today Joan is the chef of his own restaurant, together with his two brothers. Josep (sommelier), and Jordi (dessert chef). He is elaborating traditional cuisine together with avant-garde techniques, which implies research of both modern techniques and traditional recipes. Some of the techniques he uses are Sous-vide, "Perfume-cooking" and Distillation.

He has won a series of awards, including the Tou­ristic Merit Diploma from the Catalonian Gover­nment, the National Gastronomy Award for best chef by the Spanish Academy of Gastronomy, and the Best Chef of the Year award by the Lo Mejor de la Gastronomía guide. He also holds an honorary doctorate degree awarded by the University of Girona.

El Celler de Can Roca has been received warmly by critics, and holds three Michelin stars. In 2013, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011 and 2012. In 2014, it was ranked second and in 2015, it was once again named the best restaurant in the world.

Reviews

[Chris Leuchtenburg · Rating 3 out of 5]

This was easy enough to read for an intermediate Spanish learner, like me, especially with the diccionario on Kindle, but so many of the recipes include seafood, which my wife doesn't eat, and many of the others featured tripe, which I don't eat. So, I didn't actually try any of the recipes.