LVDI Marriott Shanghai

FAGORNEWS 2011
Pescado. Un arte de Japón
(Fish: a Japanese Art)
Montagud EditorEs
Synopsis: This book is considered
the ultimate work on the
centuries-old culinary art of fish
preparation in Japan. Chihiro
Masui, aided by the magnificent
photographs of Richard
Haughton, brings us the most
complete, exquisite compilation
of the history, traditions and cuisine
itself that any fan of oriental
delicacies could possibly desire.
Collaborating chefs include
big names like Hachiro Mizutani,
a holder of three Michelin stars.
Ingredients, utensils, cutting techniques,
preparation, presentation,
philosophy and culture
fill the pages of a book that is a
feast for the eyes.
Las recetas de Solita.
La cocina en los
Episodios Nacionales
(Solita’s recipes. Cuisine in
the Episodios Nacionales)
nn EditorEs
#04 / FEBRUARY 2011
COOKERY
BOOKS
Synopsis: Rebeca Calvo is not
the first writer to look to a literary
classic to find cuisine and recipes
from past eras. But she has
made a quite outstanding effort
in combing the 46 novels making
up Benito Pérez Galdós’ “Episodios
Nacionales”, and not just for
the huge dimension of the task.
Rebeca Calvo confesses she is
both a fan of the Episodios and
a cookery lover, and so writing
this book was quite a matter
of course, as are its excellent
results: a readable, informative
compilation, in a beautifully-presented
edition published by NN,
of what people ate - or wolfed
down rather - in the different regions
of Spain travelled through
and narrated by Don Benito. Its
pages not only contain culinary
or literary history: the book is a
history of Spain.
Our book selection for this issue is
quite cosmopolitan and includes
works on little-known and highly
appealing aspects of Japanese
and Argentinian cuisine and an
overview of the world’s most outstanding
chefs. And we also feature
Pintxos 2011
Ed. asoCiaCión dE HostElEros
dE HondarriBia
Synopsis: This book has now
become a tradition, and this
year’s recently-published version
contains the best recipes
– almost 90 of them – that competed
in the Euskal Herria Pintxos
Championship, held for the
fifth time this year. The texts are
in Spanish, Basque and French,
and the excellent photographs
by Pablo Jiménez are a temptation
in any language. In addition
to a full description of all the
dishes, the book also includes
a chapter on the Championship
itself. An essential work for
discovering the latest developments
in bite-sized Basque
cuisine.
El gran libro de la paella
y los arroces de la
Comunidad Valenciana
(The Big Book of Paella
and Rice Dishes of the
Valencian Community)
Ed. CHroniCa
Synopsis: If you think the famous
rice and paella dishes are
only typical of the Valencia region,
then think again: rice is an
ingredient used with variety and
abundance in recipes from all
over Spain. However, there is no
doubt about the fact that Valencian
Community is in a class of
its own for rice dishes, backed
by a centuries-old tradition. In
2009 the Palace Fesol Rstaurant
in Valencia celebrated a century
of existence, run by the same
family for four generations and
always serving supreme quality
rice dishes. Its current manager
Francisco Sanmiguel narrates
the history of the establishment
in this must-have book containing
a total of 150 rice recipes in
the form of paellas, creamy rice,
soupy rice and fideua.
books that delve into the history of
cuisine, reviving recipes from ancient
Rome or dishes from the literary
world of Benito Pérez Galdós.
Without forgetting quintessential
Spanish creations like Valencian
paellas or pintxos.
Curso de cocina. Macarons
(Cookery Course: Macarons)
Ed. H. BluME
Synopsis: Macarons are a cutting-edge
delicacy in the cakemaking
world, and this book
by Sébastien Serveau is an
excellent way of learning to enjoy
them without having to visit
the most exclusive tea rooms.
The author is the head of the
confectionary area of the Alain
Ducasse School of Cuisine, and
not only does he teach professionals
but also has useful experience
in putting across his
knowledge to the public at large.
This experience is patent in his
book, where a profusion of photographs
and easy-to-follow advice
turns macaron creation into
something simple and fun. And
there are plenty of chef’s tips to
ensure your success.
Coquinaria. XI recetas
de cocina pompeyana
(Coquinaria. XI recipes
from Pompei)
Editorial tEjuElo
Synopsis: This book was
brought out just over a year ago
but is still a real discovery, not
just for the beauty of the book
itself - which won it the National
Gastronomy Prize for the Best
Publication of 2009 - but for the
unusual and appealing subject it
deals with. Reconstructing the
recipes and culinary culture of
ancient Pompeii is the task that
Ainhoa del Carre and Jaime Ruíz
de Velasco set themselves, and
they succeed in transporting us
to everyday life in its streets and
palaces, with a minute description
of its dishes - Poma duck,
eggs in wine, Oplontis chicken,
octopus vinaigrette, globis, wild
mushrooms in honey, sweet and
sour quail – and all the instructions
you need to bring them
back to life almost 2,000 years
later.
TOGETHER WE EVOLVE
Our thanks to the Aliana
Cookery Book Shop in Madrid
(www.alianagastronomia.com).
Coco
Ed. PHaidon
Synopsis: This single-volume
encyclopaedia is a treat, a luxury
item and more, as ten of today’s
top masters of cuisine, including
Ferrán Adriá, Alain Ducasse, Yoshihiro
Murata, Gordon Ramsay
and Alice Waters, have chosen
the hundred contemporary chefs
who are currently cooking
up the very best dishes in their
sanctuaries of cuisine. The book
reveals the most interesting
trends in world cooking in places
ranging from Paris to New
Orleans, from Bilbao to Kyoto.
It includes an exhaustive list of
menus and recipes, along with
impressive pictures of dishes,
kitchens and restaurants. For
professionals, amateurs or anyone
else who loves cooking.
Siete Fuegos. Mi cocina
argentina (Seven Fires:
Argentinian Cuisine My Way)
V & r EditorEs
Synopsis: Argentinian cuisine
has much more to offer than just
steak. One of the professionals
who can tell us the most about
the subject is Francis Mallmann,
a master griller who all his life
has collected popular recipes
from all parts of his country and
now serves them up to the celebrities
and statesmen who
visit his restaurant, Patagonia
Sur, or any the numerous other
establishments he either runs
himself or counsels. Excellent
beef steaks can come off a cleverly-handled
grill... but so can
fish, chicken, pork and vegetables,
and the forms of preparation
are endless. The attractive
photographs help readers fully
understand the recipes, so that
they too can reach new heights
of charcoal-grilled perfection.
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