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Pedro Subijana Reja



Author Pedro Subijana Reja
Publication place Spain
Publication year 2012
Publisher Editorial Everest
Languages Spanish, English, Basque
No. of pages 240
ISBN 978-84-441-2114-7
This is top chef Pedro Subijana’s new book about his restaurant Akelarre, which boasts 3 Michelin stars and several top honors in other gastronomy guides, and has been referred to as “a temple of international gastronomy”. This book brings to life the magic that is Akelarre, focusing on its most distinguishing features, excellence and innovation. It also reveals another big secret to Subijana’s success: his quest for improvement and his drive for perfection, two very tall orders when running the day-to-day operations of a world-famous restaurant. This highly visual text, written in both Spanish and English (and with a bit of Euskera), pays homage to Akelarre’s most outstanding dishes over the last decade. These include Charcoal-grilled lamb with wine sediment; Boned lamb’s tail with cauliflower, leek, carrot and beetroot macaroni; Peach flower; Edible aromas of port; and Liquid fruit ravioli with apple soup. Subijana is one of the founding fathers of New Basque Cuisine and is not only active as a chef, but also as a teacher, at his own workshop at the restaurant and also at the Basque Culinary Center. This book invites readers into this world, filled with nuances, design and gastronomic innovation, by providing an up-close look at his dishes, which are accompanied by spectacular photos. It also includes a DVD with a master class on special cooking techniques that you can watch from the comfort of your own home.

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