Catalan Restaurants with Michelin Stars– Guide 2014
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Programa Madrid Fusión 2016
#MF 16 EL LENGUAJE DE LA POSTVANGUARDIA THE POST AVANT-GARDE LANGUAGE 25.26.27 ENERO JANUARY XIV EDICIÓN EDITION 2016 TALKING WITH... NUEVOS CAMINOS DIALOGANDO ÚLTIMOS DE LA CREATIVIDAD CON... PARADIGMAS NEW CREATIVE PATHS LA VANGUARDIA AMERICANA DE LA ALTA COCINA THE AMERICAN NEW PARADIGMS OF HAUTE CUISINE AVANT-GARDE EL PALADAR DANIEL JOSEAN MENTAL HUMM & ALIJA WILL NERUA, ESPAÑA THE MENTAL PALATE SPAIN GUIDARA UN VIAJE A LA ESENCIA ELEVEN MADISON PARK Alija desactiva los automatismos que forman parte de nuestro ac- QUICO ervo culinario y lanza una mirada nueva al producto. Lo enmarca EEUU, USA en un horizonte de posibilidades inexploradas. Lo sintetiza para SOSA componer recetas en las que la casualidad no existe. Nos obliga a Persigue sin ocultarlo la cima de la cocina mundial. Y tomar prestado el lenguaje del arte para describir su cocina. SOSA INGREDIENTES ya está muy cerca. Cocina neoyorquina orgullosa de ESPAÑA, SPAIN serlo, que rastrea el producto de su entorno y lo eleva al A JOURNEY BACK TO THE BASICS extremo de la soisticación culinaria sin perder ese guiño Alija turns from the automatisms that form part of our culinary EL CAMBIO DE PARADIGMA de informalidad con el que solo consiguen aderezar la heritage to take a new look at the product as part of a scope of un- Un genio oculto en la trastienda de la alta cocina. Sosa experiencia culinaria los más grandes. explored possibilities. He synthesises the product to compose recipes encuentra soluciones técnicas y recursos culinarios He openly pursues the pinnacle of world cuisine. And he’s that do not exist by chance. -
Virtually Bringing the Nut & Dried Fruit Sector Together
Edition 81. Nº 3 November 2020 INC ONLINE CONFERENCE Virtually Bringing the Nut & Dried Fruit Sector Together p. 57 www.nutfruit.org November 2020 | NUTFRUIT November 2020 | NUTFRUIT Edition 81. Nº 3 November 2020 The INC is the international umbrella organization for the nut and dried fruit industry and the source for information on health, nutrition, statistics, food safety, and international standards and regulations regarding nuts and dried fruits. BOARD OF TRUSTEES Michael Waring - Chairman Business News 9 INC Congress 54 MWT Foods, Australia Ashok Krishen - 1st Vice Chairman 9 Partnership Besana-Importaco 54 Dubai, INC XXXIX World Nut and Dried Olam International Limited, Singapore Fruit Congress Pino Calcagni - 2nd Vice Chairman 10 PepsiCo Targets 100% Renewable Besana Group, Italy Electricity Globally Riccardo Calcagni Besana Group, Italy 11 Danone’s Alpro Celebrates 40 Years INC News 57 Bill Carriere Carriere Family Farms, USA 12 Creamy, Crunchy, Chewy: Introducing 57 INC Online Conference Karsten Dankert Nature Valley Packed, a New Sustained Max Kiene GmbH, Germany Energy Bar 60 INC Academia: The Best Training Program in Roby Danon the Nut and Dried Fruit Industry Voicevale Ltd, UK Cao Derong 62 INC Webinars China Chamber of Commerce, China Gourmet 14 Joan Fortuny Borges Agricultural & Industrial Nuts (BAIN), Spain 63 Trend Research: International Market Giles Hacking 14 Carme Ruscalleda, Barcelona, Spain Opportunities CG Hacking & Sons Limited, UK Mike Hohmann 64 Real Power for Real People: Boost your The Wonderful Company, -
Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
Arzak Secrets Ebook, Epub
ARZAK SECRETS PDF, EPUB, EBOOK Juan Mari Arzak | 278 pages | 19 Dec 2015 | GRUB STREET | 9781910690086 | English | London, United Kingdom Arzak Secrets PDF Book Your order is now being processed and we have sent a confirmation email to you at. Arzak Secrets is published in English by Grub Street and is scheduled for release on the 1st of December. After all, every diner at El Bulli received a visit to the kitchen with Ferran Adria. And, the food is modern and creative. Tags: arzak , books , cookbooks , san sebastian , spain. Unfortunately there has been a problem with your order. Photo Courtesy of Michael Roulier. That means, I only have a couple of professional photos of our meal at Arzak. Arzak Spain is closed Sunday and Monday. Learn more about Restaurant Arzak. Chef Juan Mari is different. Si continua navegando, consideramos que acepta su uso. But, the raw ingredients all come from the Basque Country. Added to basket. If heading to the Basque Country, check out the city of Bilbao , which is nearby. But, our tour guide then took us to the special wine cellar , where they have their oldest and most expensive wines. Secrets of the Basque Vanguard. Amber Hoffman, food and travel writer behind With Husband In Tow , is a recovering attorney and professional eater, with a passion for finding new Food and Drink Destinations. People Food Places Podcast. Sure, the dining room and the entrance are as contemporary as can be. That was almost as unique an experience as being attended to by one of the best chefs in the world. -
ENGLISH EDITION! ENGLISH 2 Buy Tickets & Book Restaurants at & Time out Barcelona in English the Best April 2015
OFFICIAL GUIDE OF BCN ENGLISH EDITION! ENGLISH 2 Buy tickets & book restaurants at www.timeout.com/barcelona & www.visitbarcelona.com Time Out Barcelona in English The Best April 2015 of BCN MARIA DIAS Features 14. The most romantic day Barcelona gets all loved up on April 23. Hannah Pennell explains what it’s all about. 20. They’ve got rhythm Groove on down as Marta Salicrù talks to four local funk and soul bands. 24. Time for the chop Need to get your tresses cut? Eugènia Sendra reveals the city’s top hair salons. 26. Temptation calls Laura Conde makes a huge sacriƁ ce and tries out some of BCN’s best chocolate offerings. Love chocolate? Feast on our 28. Put your money away selection of the best choccie treats around p. 26 Many Barcelona museums have free-entry days. Jan Fleischer lists a few to check out. Regulars 30. Shopping & Style 34. Things to Do 42. The Arts 54. Food & Drink 62. Clubs 64. LGBT 65. Getaways GALLERY 2015. COURTESY GALERIE PERROTIN&PAULA PARIS, SOPHIE CALLE / ADAGAP, We talk to French artist Sophie Calle, as Barcelona Take part in the vermouth revival that is currently 66. BCN Top Ten hosts a retrospective of her work p. 42 taking the city by storm p. 58 Via Laietana, 20, 1a planta | 08003 Barcelona | T. 93 310 73 43 ([email protected]) Impressió LitograƁ a Rosés Publisher Eduard Voltas | Finance manager Judit Sans | Business manager Mabel Mas | Editor-in-chief Andreu Gomila | Deputy editor Hannah Pennell | Features & Distribució S.A.D.E.U. -
By Anthony Bourdain
REGIONS FOOD & DRINKS POLITICS & CULTURE TRAVEL ABOUT STORE Search PRINT SHARE TWEET EMAIL THE HEROES OF THE NEW BASQUE KITCHEN BY ANTHONY BOURDAIN ’m thinking about pears…” is how I imagine their conversations beginning. Late at night, the phone rings in the home of Juan “I Mari Arzak or Ferran Adrià, and the two friends, two of the greatest and most influential chefs in the world, talk about food, about concepts, ideas they are working on. They call each other for inspiration, to bounce ideas off each other, to imagine how they might next push Spanish cuisine forward, and then forward again. Adrià, of course, was the chef of the world-famous El Bulli in Catalonia, which was said to be the world’s best and most innovative restaurant until it closed in 2011. But Arzak, who runs his family’s eponymous restaurant in San Sebastian, was, in many ways, an even more important pioneer. Arzak grew up on the second floor of the same restaurant he still runs today, the third generation of Arzaks to work in what was then a traditional Basque kitchen. But in the 1970s, heavily influenced by the “nouvelle cuisine” of next-door France, he returned to become a transformative figure of the culinary landscape, helping to create a “nueva cocina vasca” that in turn inspired and influenced future generations of Basque and Spanish chefs. Ferran and Albert Adrià, Martin Berasetgui, Andoni Aduriz: these are just a few of the chefs who looked to Arzak as an example of the new possibilities. His daughter, Elena Arzak, joined her father in the kitchen after training abroad with Alain Ducasse and Pierre Gagniare, and is now considered one of the great chefs in the world in her own right. -
Catalonia Gastronomic Experiences INDEX
Catalonia Gastronomic experiences INDEX Catalonia, gastronomic tourism destination 3 Map of wine and food tourism 4 We are what we eat 7 What will you find in this publication? 7 Catalonia, European region of gastronomy 2016 9 Catalan gastronomy 10 Ten ways to experience Catalan gastronomy 12 Brief history of Catalan gastronomy 14 Scenery, product, cuisine 16 Scenery to feast on 18 Catalan products with distinction 20 A food for every moment of the year 22 Try seasonal dishes 24 The kingdoms of good food 26 Cuina Catalana Brand 27 The galaxy of the Michelin stars 28 Going back to the essence with Slow Food 29 Gastronomic proposals 30 The markets: the cradle of gastronomy 32 Learning to cook, the other side of the apron 36 The favourite dishes of Catalonia 38 Oil tourism, three thousand years of oil 40 Fish tourism, farmers of the sea 42 Wine tourism, the secrets of wine 44 Other craft drinks 48 Hotels for licking your fingers 50 The museums, the showcase of our culture 54 Events, fairs and gastronomic festivals 58 Welcome to my farm, the origins 62 The most sustainable gastronomic tourism 64 © Photographs by order of pages: ACT 2, 6, 8, 10-11, 12, 13, 16-17, 18,19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 30-31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 61, 62, 63, 64, 65, 66-67, 68, 69, 70, 71, 73, 74, 75, 76, 77, 81, 82, 83, 85, 86, 87. -
The Culinary Arts, Ferran Adrià, and Documenta 12 Jean A
University of Connecticut OpenCommons@UConn Master's Theses University of Connecticut Graduate School 4-28-2014 De Gustibus non est Disputadem: the Culinary Arts, Ferran Adrià, and Documenta 12 Jean A. Nihoul University of Connecticut - Storrs, [email protected] Recommended Citation Nihoul, Jean A., "De Gustibus non est Disputadem: the Culinary Arts, Ferran Adrià, and Documenta 12" (2014). Master's Theses. 554. https://opencommons.uconn.edu/gs_theses/554 This work is brought to you for free and open access by the University of Connecticut Graduate School at OpenCommons@UConn. It has been accepted for inclusion in Master's Theses by an authorized administrator of OpenCommons@UConn. For more information, please contact [email protected]. De Gustibus non est Disputadem: the Culinary Arts, Ferran Adrià, and Documenta 12 Jean A. Nihoul B.A., Franklin and Marshall College, 2009 A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Arts At the University of Connecticut 2014 -i- APPROVAL PAGE Masters of Arts Thesis De Gustibus non est Disputadem: the Culinary Arts, Ferran Adrià, and Documenta 12 Presented by Jean A. Nihoul, B.A. Major Advisor___________________________________________________________ Dr. Anne D’Alleva Associate Advisor________________________________________________________ Dr. Lewis Gordon Associate Advisor________________________________________________________ Dr. Priscilla McCutcheon Associate Advisor________________________________________________________ Dr. Margo Machida University of Connecticut 2014 -ii- Acknowledgments This project would have been an impossible undertaking without the continuing support of my advisors. I would like to first thank Dr. Anne D’Alleva for her unrelenting guidance throughout this entire process, it has been indispensable in making this work the best it could possibly be. -
The MICHELIN Guide Spain & Portugal 2015
PRESS RELEASE Marbella, November 18, 2014 The MICHELIN guide Spain & Portugal 2015 The robustness of the Iberian Peninsula’s cuisine is reflected in a solid, firmly established base that acts as a springboard for great culinary achievement. Michelin unveiled the 2015 selection of the MICHELIN guide Spain & Portugal, which this year includes 3,158 addresses, of which 1,660 hotels and 1,498 restaurants. The 2015 selection “perfectly highlights the diversity, the renewal and the creativity of Spanish and Portuguese chefs, who have brought their distinct personalities to the kitchen with innovative, original and unique creations” said Michael Ellis, International Director of the MICHELIN guides. “Chefs are constantly looking for clever ways to reinvent themselves, as illustrated by the recent surge in tapas bars that are making quality and excellence more broadly accessible in line with a new gourmet food philosophy”. This year, the eight restaurants that received a 3 stars rating in the 2014 edition (Akelaŕe, Arzak, Azurmendi, DiverXO, El Celler de Can Roca, Martín Berasategui, Quique Dacosta and Sant Pau) have all maintained their high standards to retain the distinction in 2015. This new edition also includes two new 2 stars restaurants: Aponiente in El Puerto de Santa María (Cádiz) and Belcanto in Lisbon. At the helm of Aponiente, Ángel León sets the tone for an imaginative, Mediterranean-inspired cuisine, while, at Belcanto, José Avillez skillfully combines tradition with huge doses of creativity in his quest for flavor and excitement. With these newcomers, the MICHELIN guide Spain & Portugal comprises 21 n restaurants. This edition lists 154 1 star restaurants, 21 of which are new. -
Press Release the MICHELIN Guide Spain & Portugal 2017 EN
PRESS INFORMATION Boulogne-Billancourt, 23 November 2016 IN BARCELONA, LASARTE RECEIVES THREE STARS IN THE MICHELIN GUIDE SPAIN & PORTUGAL 2017 Michelin unveils today the new selection in the MICHELIN guide Spain & Portugal 2017. In the 2017 selection, the restaurant Lasarte , in Barcelona, has been awarded three stars by the MICHELIN guide. " Martin Berasategui, already awarded three stars for his restaurant Martin Berasategui in Lasarte-Oria, delivers his vision of haute cuisine for Barcelona in a place with a modern design and singular personality ," commented Michael Ellis, International Director of the MICHELIN guides. " Supported in the kitchen by chef Paolo Casagrande, the surprising and particularly imaginative culinary universe of Martin Berasategui conquered our inspectors. Some of his great creations make it possible to gauge the full extent of this chef’s creativity: unique creativity in the service of an almost exceptional taste experience, elevating this restaurant to the position of one of the meccas of world cuisine ". In total, Spain has nine three-star restaurants, with Akela ŕe, Arzak, Azurmendi, DiverXO, El Celler de Can Roca, Martín Berasategui, Quique Dacosta and Sant Pau maintaining their distinctions this year. Twenty-eight establishments have been awarded two stars this year, of which twenty-three in Spain and five in Portugal. Among them, seven receive the star for the first time in 2017: L'Escaleta , in Cocentaina (Alicante) where chef Jijo Moya offers regional cuisine with refined flavours and textures; DSTAgE in Madrid, where chef Diego Guerrero’s cuisine continues to surprise with the audacious marriage of the very diverse products he uses, and Annua in San Vicente de la Barquera, offering Cantabrian cuisine to which chef Óscar Calleja brings Mexican and oriental touches. -
Authorship at the Fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor O
Authorship at the fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor of Arts, Spanish and Mathematics, Wake Forest University, 2005 Master of Arts, Spanish Literature, University of Virginia, 2007 A Dissertation presented to the Graduate Faculty of the University of Virginia in Candidacy for the Degree of Doctor of Philosophy Department of Spanish, Italian & Portuguese University of Virginia August, 2013 Randolph Pope David T. Gies Gustavo Pellón Herbert Braun ii © Copyright by Alison Heather Atkins All Rights Reserved August 2013 iii Abstract This dissertation analyzes the representation of food in Spanish novels and cookbooks from the 1980s and 90s, a period in which Spanish cuisine gained an unprecedented level of international visibility and prominence. Using both cookbooks and novels published during the period, my project examines the tension between everyday and stylized food practices in order to explore how each text engages with questions of authorship and artistic creation. The first two chapters focus on cookbooks authored by alta cocina chefs as well as by gastronomic critics who have compiled signature recipes by the chefs. I consider how these texts engage with contemporary theories of authorship and creativity, establishing a complex relationship with the modern notion of author as individual, autonomous, and unique, a kind of genius figure. In Chapter 1, I analyze the ways in which the prologue writers and compilers of two cookbooks of the early 1980s, Carlos Delgado’s Cien recetas magistrales (1981) and the 1982 Grandes maestros de la nueva cocina vasca present the featured chefs as unique and autonomous creators as part of a process of establishing culinary art as a legitimate art form. -
Culinary Art: Feasts for the Eyes
Culinary Art: Feasts for the Eyes The image of a chef poring over a plate at the pass, fastidiously pimping the presentation of a dish, is, in reality, less than 50 years old. Like most things in today’s gastronomically ambitious restaurant, you can blame it on nouvelle cuisine. A famously influential movement in French cooking, it was championed by the restaurant critics Henri Gault and Christian Millau via the eponymous guide they started publishing in 1965, the former coining the term before defining it in a manifesto in a 1973 article. Leaving aside its widely berated signatures – microscopic portions and pretentiousness the usual charges – it gave traditional haute cuisine a much-needed makeover. The emphasis was on healthier, lighter sauces, and more natural flavors, with creativity encouraged through new recipes, ingredients, and techniques to move beyond the established culinary canon famously codified by Auguste Escoffier. But another, less-noted legacy of nouvelle cuisine was that for the first time in the history of haute cuisine, it was the chefs who plated the food. Before then, the established style of service – service à la française – involved the dish being finished tableside by the chef de rang (the head waiter), who would mix, sauté, carve, or even make a sauce, before plating the food up with a garnish, and presenting it to the guests. I see this restaurant as a canvas and I’m painting it with food André Chiang at Restaurant André, Singapore With chefs of nouvelle cuisine in complete control of their plates, dishes were entirely assembled in the kitchen and increasingly artistic presentation followed.