Books

Gazpacho

Alberto Herráiz; Didier Loire

Title Gazpacho
Author Alberto Herráiz; Didier Loire
Publication place Spain
Publication year 2006
Publisher Ediciones Akal
Languages Spanish
No. of pages 159
ISBN 978-84-460-2319-7

This creative cookbook(written by Spanish chef Alberto Herraiz, owner of Le Fogon restaurant in Paris)  takes one of the most traditional and world-renowned Spanish dishes and shakes it up. Every region in Spain offers its own variations of this nutritious drink, from the Andalusian salmorejo (cold tomato soup with bread and olive oil) to white gazpacho (cold vegetables soup). The author describes its history and origins and presents gazpacho in a context beyond that of a cold tomato soup, urging experimentation and the use of unconventional ingredients and unexpected combinations. These recipes suggest ideas for gazpacho as an appetizer, a cocktail, breakfast, a snack, a sauce, as dessert and much more. Additional, collaborative recipes with top chefs such as Ferran Adrià, Alain Dutourmier, and Juan Mari Arzak are a chapter in itself. Featuring dishes ranging from avocado gazpacho with fried, marinated vegetables to orange, mandarin and grapefruit gazpacho, Herráiz dives headfirst into this vegetable wonderland, and presents just a few of the infinite and colorful possibilities of which this popular soup is capable.