Books and Publications A digital menu

Technology and science will take a leading role in the pages of gastronomic books and publications in the 21st century. The Internet, digital content and more care in hard-pressed paper editions, will define the way forward in the future....  Read more [+]


The Best of Books and Publications
 
elBulli 2005: the best book of the best restaurant
Written by the Adriá brothers (Albert and Ferrán) and Juli Soler, this is a journey through the best restaurant of the world via its 2005 culinary creations. Published by RBA, the 365-page book maintains a very professional and technical approach, but it has a didactic side with plenty of practical suggestions. Another feature of the work are the masterful photographs by Francesc Guillamet. The edition includes a 2-hour CD-ROM where some of the recipes are explained.
 
Nobu Hoy: the Japanese kitchen
Nobuyuki Matsuhisa is one of the current top chefs. He was trained as sushi chef at the Matsuei Sushi restaurant in Tokyo. Published by RBA, the 256 pages of Nobu Hoy are a tour through the essence of the Japanese cuisine, which aims for natural and light dishes.
 
Sergio Portrait: a portrait of talent
With two Michelin stars, Sergio Hermann has revolutionized cuisine in Holland. His publication is in two volumes: Sergio Portrait and Sergio Catalogue. In the first, he speaks about his life as chef. It has 48 pages illustrated with black and white pictures. The second is a picture album without any text where the originality of his creations can be seen in 136 pages. Recipes are included in the notebook Sergio Manual.
 
 


What’s new

Pages of haute cuisine
Article

This book has a different flavour. Food for Thought, Thought for Food (Actar) is a match between the world of art (Vicente Todolí and Richard Hamilton) and haute cuisine (Ferran Adrià). A creation promoted by Documenta de Kassel.
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The most visited
Feature articles

The elBulli of the future
Article

What will the best restaurant in the world look like in 2014 when its stoves are turned back on after 2 sabbatical years by master Ferran Adrià? Nobody knows. But it will undoubtedly include creativity, innovation and the avant-garde.
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The future in a glass of wine
Trend

Lower prices, a boom in biodynamic wines, goodbye to the madness of buying new casks and the rediscovery of the Mencía and Albariño grapes are the elements that make up the sector’s topography in the short and medium term in Spain.
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The elBulli of the future
Article

What will the best restaurant in the world look like in 2014 when its stoves are turned back on after 2 sabbatical years by master Ferran Adrià? Nobody knows. But it will undoubtedly include creativity, innovation and the avant-garde.
More [+]

White truffles: an edible diamond
Article

Hidden among the roots of the holm oaks, limes and maples of northern Italy is a fungus that costs thousands of euros and has a prodigious flavour reserved for the most prepared of palates.
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Trends

The secrets of Asian cosmetics
Blemish Balm creams have come into vogue in the west by combining treatment and makeup in a single product. The result: a natural appearance and velvety skin.
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