Kitchen

Disfrutar Vol. 3 (2021 - 2023)

Edition 2025, the third installment of the project by the Disfrutar chefs, World’s Best Restaurant 2024A benchmark for creative kitchens and R&D teams looking to broaden their knowledge of haute cuisine, using the world’s best restaurant as their reference.It showcases their creativity from 2021–2023 with 98 new creations, innovative techniques, and exclusive videos.

Disfrutar Vol. 1 (2014 - 2017)

The history of the 3rd best restaurant in the world. The keys to their creative cuisine, their evolution and the techniques and concepts that have made them famous Oriol Castro, Eduard Xatruch and Mateu Casañas lead the avant-garde of world gastronomy from their restaurant in Barcelona, with a firm commitment to creativity as their hallmark

Mediterranean

Andreu Genestra’s book captures the essence of his Mediterranean cuisine with a contemporary and technical approach  It offers a journey through the career of the Michelin-starred Mallorcan chef, blending local ingredients, creativity, and international experience 

Culler de Pau

Javier Olleros and Amaranta Rodríguez, the only Galician restaurant with two Michelin stars A 356-page gastronomic gem, in which they share 167 photographs by gastrophotography expert Mikel Ponce, 50 creations and 38 recipes

Bagá

Pedro Sánchez's cuisine is simple but intense in flavours and textures A chef who loves his land above all else and has always wanted to put Jaén and its cuisine on the national gastronomic map, something he has achieved with effort and affection

Anima

Fina Puigdevall  Les Cols, a restaurant whose raison d'être is sustainability and a philosophy of non-travelled food that goes beyond mere zero-kilometre cuisine

Noor

From Paco Morales, the gastrocultural reinterpretation of al-Andalus The first book by Paco Morales in which he uncovers the secrets of NOOR

Casa solla

Pepe Solla presents a tour of raw materials through his creations In his first book, the chef sets out a culinary journey that begins with unique, brave producers who are committed to their environment and ends with the diner

Muina

Josean Alija, for the first time in his book, he captures his personal culinary universe, the essence of Nerua Nerua, a restaurant with one Michelin star and three Repsol suns, is the refuge and at the same time the stage for the projection of Josean Alija's cuisine

Point MX

Roberto Ruiz, Martin Eccius and María Fernández with the first Mexican restaurant in Europe with a Michelin star When Punto MX “opened its doors”, it began to pour its energy into a different type of dining: one for the stomach.

ABaC Kitchen in evolution

From Jordi Cruz An evolving and restless cuisine, based on the product and where there is room for both creativity and tradition

El Celler de Can Roca Redux

From Joan, Josep and Jordi Roca, a free-style cuisine characterised by its innovative capacity and enormous creativity. This book details more than 25 years of creative processes, the values that have been the basis of the brothers' career and the most representative recipes in the restaurant's history.

El Celler de Can Roca CCR

Ingredients, techniques and preparation, the three pillars that have made the restaurant's cuisine one of the best in the world El Celler de Can Roca shines, a 500-page literary masterpiece

Probiotics. Guide to the world's fermented foods and beverages

By Antonio Campins, it is an exhaustive compilation of fermented preparations across cultures and traditions Antonio Campins' Guide to Fermented Foods and Drinks of the World is an essential work for every food lover and fermented food enthusiast

Disfrutar Vol. 2 (2018 - 2020)

Its creative spirit and self-demanding nature drive the development of an average of 80 new dishes each year, from which this volume selects the 96 standout creations of the period. Disfrutar Vol. 2 (2018–2020) is the second instalment of the acclaimed culinary trilogy from the renowned Barcelona restaurant Disfrutar, created by Oriol Castro, Eduard Xatruch, and Mateu Casañas.

Paco Roncero The chef's silent insurrection

Chef Paco Roncero reveals his creative universe in his sixth avant-garde cookbook In it, he shares more than 100 recipes, innovative techniques and his multi-sensory vision of haute cuisine, with photographs and step-by-step explanations

Ramón Freixa Cooking happiness

Cooking Happiness, the book by chef Ramón Freixa In this book, the chef manages to open up a new gastronomic dimension, where tradition merges with avant-garde techniques.