Disfrutar Vol.1 by Oriol Castro, Eduard Xatruch and Mateu Casanas - Hardcover - English Language

Oriol Castro, Eduard Xatruch and Mateu Casañas have taken their Barcelona restaurant to the forefront of the global gastronomic scene with a firm commitment to creativity as their hallmark. For the first time, they share the secrets of their most influential project in this book, with this first volume covering the period between 2014 and 2017.

Disfrutar is the story of one of the most important restaurants in the modern culinary culture, a singular space whose proprietors have created their own distinctive style of hospitality. They unlock the keys to their creative cooking, with detailed descriptions of their evolution and the techniques and concepts that have made them famous, including a large amount of previously unpublished material.

It comes with a binder containing recipes of more than 100 dishes from their Catalogue 2014–2017, together with a section detailing their highly documented methodology. Some of their most famous creations are explained step by step, with photographs by their close collaborator Francesc Guillamet. Oriol Castro, Eduard Xatruch and Mateu Casañas Phtography: Francesc Guillamet Foreword: Ferran Adrià S

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

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

One of the world’s most coveted restaurants. Awarded two Michelin stars in just three years, Disfrutar is already among the world’s best restaurants featuring avant-garde cuisine. Its progression has broken all the records for awards and acknowledgements, the latest being its rise to fifth place in the ranking of The World’s 50 Best Restaurants. The best compilation of contemporary creative cuisine.

Their gastronomic offering is presented through the techniques that have made them famous and a selection of more than 100 creations from the years 2014–2017, including their Macaroni a la carbonara, Panchino filled with caviar and Multi-spherical corn on the cob. A monumental work of publishing. This is an ambitious volume owing to its content and format, which comprises a book with the history of the restaurant and the keys to its gastronomic offering, and a folder containing step-by-step recipes documented by the chefs in their catalogue of creative cuisine. Prestigious collaborators.

This book features a foreword by Ferran Adrià, photographs by Francesc Guillamet – one of the best contemporary gastronomy photographers – and art direction by the renowned Zoo Studio, winners of numerous national and international graphic design awards. 

Content:

Part I - Book Enjoy

Foreword To the reader

1. First steps

2. Space

3. Our team

4. Room and service

5. Wine and other drinks

6. Gastronomic offer

7. Learn, share, enjoy acknowledgments about the authors

Part II - Cabinet with recipes

Language: English

Hardcover / 548 pages

Size: 293 x 354 x 104 mm