Grupo Planeta Cookbook Catalogue 2011

Paris Cookbook Fair 2011Grupo Planeta

Cover Image: © ShutterstockInside illustration: © Shutterstock / Sandra Cunningham

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The greatest chefs in Spain offer their recipes and thoughts about the potato tortilla.With just quality potatoes, fresh eggs and olive oil, one can prepare one of the tastiest dishes of popular Spanish cookery. With these mysterious ingredients, thir-teen great professionals of modern Spanish cooking —Ferran Adrià, Andoni Luis Aduriz, Hilario Arbelaitz, Sergi Arola, Juan Mari Arzak, Martín Berasategui, Quique Dacosta, Dani García, Josean Martínez Alija, Joan Roca, Paco Roncero, Carme Ruscalleda and Pedro Subijana— awarded 28 Michellin stars between them, offer their thoughts and unpublished alternative recipes for the preparation of this popular delicacy. Their formulas are as fun as they are succulent, and add weight to this great homage to the potato tortilla.

El gran libro de tortilla de patatas (The Big Book fo the Pota-to Tortilla/Le grand livre de l’omelette spagnole) José Carlos Capel

January 2011312 pages

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A vision of Spanish cooking through the creation of some of their most renowned chefs. Three generations of world-famous Spanish chefs are present in this book, and they offer the reader their best recipe, illus-trated with magnificent photogra-phies. The desserts in this exquisite book have been chosen and conceived by young pastrycooks of fame and prestige.

El desafío de la cocina espa-ñola (The Challenge of Spanish Cooking / Le défi de la cuisine espagnole) José Carlos Capel & Lourdes Plana Bellido

September 2006358 pages

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José Carlos Capel is one of the most pres-tigious and experienced food critics in Spain. His articles in El País Semanal are followed avidly by food professionals as well as afi-cionados looking for a good meal. Founder and president of the international congress Madrid Fusion held every year in that city and a member of the Academia Española de Gastro-nomía, he has also started a national school of food journalism. He is the author of forty-eight books of food literature and cookery, ten editions of the “Guía de la Buena Vida” from El País, is in charge of the food section of the guide El País Aguilar, is director of cookery courses at the Universidad Menéndez Pelayo (UIMP) and is a member of various gastronomic clubs in Spain and Europe. He has received more than twenty-five prizes and honours both nationally and internationally, including the Premio Nacional de Gastronomía for best journalistic work, the Premio Nacio-nal de Gastronomía for the best publication, the Premio Canal Cocina for the organization of the best gastronomic event of the year (Madrid Fusión), was named Man of Year by Sibaritas magazine, received prizes from the International Gastronomic Academy and the World Cook Award for the books Fashion Food and Desafío de la Cocina Española and was awarded the Premio de la Academia Española de Gastronomía.

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Do you have an appointment with an important client and you want to make a good impression? Do you want to surprise your friends about your knowledge in wine during the next gastronomic route that you have planned for the next week? Do you hava a date with a girl and you want to lieave her a very good impression? Prepare yourself to talk about wines that you have never drunk in an easy and fast way. Saber de vino en 3 horas is a simple in-troductory handbook to wine that con-denses the basic knowledges of this complex world with a pleasant reading so that the reader can avoid, after his / her reading, the affronts of know-it-all colle-agues, look directly into the eyes of any sommelier and avoid failure in a well-stoc-ked wine shop.

Saber de vino en tres horas (Becoming a Wine Expert in Three Hours / Devenir un connoisseur de vin en trois heures) Federico Oldenburg


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Federico Oldenburg, is a journalist and editor specializing in food, wine, spirits and lifestyle. His work has been published in publications such as Vogue, Sibaritas, Vinum, Diario 16, Envero, Cocina Futuro, Mía, Marie Claire, Dunia and Foreign Affairs Magazine, amongst others. He has also worked for various websites and managed the online shop www.lavinia.es. He has been on international wine-tasting juries and a member of tasting committees of diverse specialized publications. He is currently a consultant for Lavinia’s wine distribution business and for the Peñín group and co-ordinates the food section of the Spanish edition of Gentleman magazine, as well as writing each week for the newspapers El Mundo and El Economista. He also has a blog, Gastrofilia (www.elecodiario.es/blogs/gastrofilia) and is Spanish correspondent for the magazines Gula, Catadores (Méxi-co) and Gran Reserva (Perú). He has been awarded the Premio Nacional de Gastrono-mía for best journalistic work.

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All the tips, ideas and advice that you’ll need to eat healthily, from the world’s best chef and a world-re-nowned cardiologist.This book is a profound thought on our relationship with food. The reader will learn how to eat better not only through the information provided – information which they could get from any textbook – but also because they’ve been asked to think hard about how they eat.The book has a narrative format following a family of six through twenty four hours. It maps out a typical day in family life, a Saturday for example, with succes-sive chapters covering breakfast, shopping, food preser-vation, cooking, the food itself, etc. It explains that different people from the same family have different dietary needs and that a healthy diet (Fuster) needn’t mean that you can’t enjoy and appreciate your food (Adrià).— Health and food advice from two of the best spe-cialists in their fields.— For the first time, Ferran Adrià and Valentín Fuster, work together on a project that offers the keys to healthy eating: a unique partnership between two highly respected experts.— Tips, ideas and advice for healthy eating, from the best chef in the world and one of the most respected cardiologists in the world.— Valentín Fuster is a world-renowned Spanish cardiolo-gist and researcher. He has won the Prince of Asturias Prize for Research and is an expert on all forms of medical and health issues.— Ferran Adrià is one of the world’s top and most in-fluential chefs. El Bulli has been acclaimed as the best restaurant in the world for four consecutive years.— This book was written with the aim of becoming a point of reference for anyone who wants to eat healthily and also for those interested in studying and working in nutrition and health.— A unique mix of profound knowledge, experience and communicative ability.

La cocina de la salud (Healthy Cooking/La cuisine de la santé) Ferran Adrià, Valentín Fus-ter & Josep Corbella

November 2010382 pages

Rights sold to: Editora Se-nac São Paulo (Brazil), Pla-neta Manuscrito (Portugal), Editura Corint (Romania)

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The Cardiologist Valentín Fuster (Barcelona, 1943) is the director of the Cardiovascular Institute of Mount Sinai Hospital in New York, President of the Scientific Committee of the Spanish National Cen-tre of Cardiovascular Research and was previously President of the American Heart Association (AHA) and the World Heart Federation (WHF). His resear-ch into the origins of cardiovascular problems won the Prince of Asturias Prize for Research in 1996. He is the only researcher to have won the highest awards from all four of the most important cardio-logy associations in America: the American Heart Association. The American Cardiology College, the European Society of Cardiology and the Inter-Ame-rican Society of Cardiology. He is Doctor Honoris Causa at twenty different universities and author of two highly respected books on clinical cardiolo-gy and research. Together with Josep Corbella he wrote La ciencia de la salud and, together with Luis Rojas Marcos, Corazón y mente.Ferran Adrià (L’Hospitalet de Llobregat, 1962) is one of the best-respected chefs in the world. Starting his career in elBulli in 1983, he was named head chef the next year. Since then, the restaurant on Montjoi cove has stood out for its culinary innova-tion, developing a number of important new concepts, techniques and methods that are now being used in kitchens all over Spain and elsewhere. His interest in innovation led him, in 2003, to found the Scien-tific Department of elBullitaller, which is dedicated to research into new products that improve cooking operations and methods. His involvement in Fundación Alicia’s project is thus another manifestation of his dedication to innovation and cooperation with the scientific world. El Bulli was recently acclaimed for the fourth year in a row as the best restaurant in the world.

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There are at least a hundred films you should see before you die, a hundred books to read, things to do, places to go... and of course more than a hundred dishes to taste and savour as if today were the last day of your life. Cookery books usually have recipes, his-torical ones renew the past, curiosity themed ones have anecdotes here and there... 101 experiencias gastronó,micas que no te puedes perder is a book that has all this and much more. It is the story of our products, familiar and not-so-familiar recipes, of curious foods that only a good gourmet will know about, and sensory surprises.Reading this collection of culinary experiences for cookery and food lovers will show the reader that it is possible to learn and have an extremely good time in the process. They will also discover the unforgettable tastes that any Spanish cookery aficionado worth their salt should try, at least once, in their lifetime.If most people were tested on their knowledge of Spanish gastronomic culture they would fail miserably, so say the authors of this book when discussing the excellent products that grow and are produced in this part of the world but that far too few of us know much about.

101 experiencias gastronómi-cas que no te puedes perder(101 Unmissable Gastronomic Experiences/101 expériences gastronomiques qu’on ne peut pas laisser passer) José Carlos Capel, Federico Oldenburg and Julia Pérez


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José Carlos Capel is one of the most prestigious and experienced food critics in Spain. His articles in El País Semanal are followed avidly by food professionals as well as aficionados looking for a good meal. Founder and president of the international congress Madrid Fusion held every year in that city and a member of the Academia Española de Gastrono-mía, he has also started a national school of food journalism. He is the author of forty-eight books of food literature and cookery, ten editions of the “Guía de la Buena Vida” from El País, is in charge of the food section of the guide El País Aguilar, is director of cookery courses at the Universidad Menéndez Pelayo (UIMP) and is a member of various gastronomic clubs in Spain and Europe. He has received more than twen-ty-five prizes and honours both nationally and internationally, including the Premio Nacional de Gastronomía for best journalistic work, the Pre-mio Nacional de Gastronomía for the best publication, the Premio Canal Cocina for the organization of the best gastronomic event of the year (Madrid Fusión), was named Man of Year by Sibaritas magazine, received prizes from the International Gastronomic Academy and the World Cook Award for the books Fashion Food and Desafío de la Cocina Española and was awarded the Premio de la Academia Española de Gastronomía.

Federico Oldenburg, is a journalist and editor specializing in food, wine, spirits and lifestyle. His work has been published in publications such as Vogue, Sibaritas, Vinum, Diario 16, Envero, Cocina Futuro, Mía, Marie Claire, Dunia and Foreign Affairs Magazine, amongst others. He has also worked for various websites and managed the online shop www.lavinia.es. He has been on international wine-tasting juries and a member of tasting committees of diverse specialized publications. He is currently a consultant for Lavina’s wine distribution business and for the Peñín group and coordinates the food section of the Spanish edition of Gentleman magazine, as well as writing each week for the newspapers El Mundo and El Economista. He also has a blog, Gastrofilia (www.elecodiario.es/blogs/gastrofilia) and is Spanish correspondent for the magazines Gula, Catadores (México) y Gran Reserva (Perú). He has been awarded the Premio Nacional de Gastronomía for best journalistic work.

Julia Pérez, a graduate in journalism from the Universidad Complutense de Madrid, has managed to turn her two passions – cookery and travel – into a career. She is a food expert, writes, gives cookery classes and actively participates in diverse gastronomic activities. She has worked on national and international publications such as GQ, Gala, Tiempo, Geo, Spanorama, Vogue and the newspaper ABC. She currently contributes regularly to El Mundo, Esquire, Traveller, Robb Report, Vino y Gastronomía, Mía, Cocina, Spain Gourmetour, etc. She has written various restaurant guides, recipe books and books of food writing, amongst them Mil cocinas en una, Fashion Food and En tu mesa o en la mía, which have received various national and international awards. Her most recent work includes the coordination of the collection Cocina con firma, published by the newspaper El País in 2008, a collection of recipes and biographies of the best Spanish cooks. In 2005 she was awarded the Premio Nacional de Gastronomía for the best journalistic work.

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An essential work by an expert sommelier, clearly explaining the special characteris-tics of this form of wine, endowing each kind with its own personality and preser-ving their historical and cultural richness for posterity. Juan Muñoz offers us a new work dedica-ted to the most important fortified wines, those that are approached and recognised as separate entities, such as Port, Ma-deira, Marsala, icewines or French mistelle, together with the different kinds of Ver-mouth, Retsina and Malamado in Argentina, and including drinks made from wine, such as sangria and others. Heavily illustrated, it includes maps showing the regions where each wine is produced. No book in the market possesses this valuable information except for Vinos internacionales and Vinos especiales.

Vinos especiales (Fortified Wines/Vins For-tifiés) Juan Muñoz Ramos

April 2010180 pages

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Juan Muñoz Ramos is president and foun-der of the Catalan Association of Somme-liers (1989-2001), is co-founder and pre-sident of the Union of Spanish Sommelier Associations (UAES), director of the Edu-cational Commission of the International Sommelier’s Association (ASI), teacher and course coordinator of specialized sommelier courses at the Escuela Superior de Hos-telería de Barcelona and at the Escuela Superior de Turismo CETT de Cataluña, a member of national and international tas-ting panels, and a judge for many different sommelier competitions.

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Enjoy a comprehensive tour of the world of wine in this completely updated new edition.Learning about wine means knowing how to enjoy the different flavours of life, it is an introduction to an ancient and enriching wisdom that bestows a halo of distinction on anyone who possesses it. In these pages the reader will be taught by one of the principal wine-makers in Spain about how to buy and keep wine, the different aspects of tasting including distinguishing the origin of each grape, the nuances of colour, texture, aroma, body, different flavours and the age of each culture, the ideal temperature at which to keep and serve each wine, and the qualities of each harvest according to year and region. All this is accompanied by a useful glossary for the world of viticulture and excellently researched historical background.Entender de vino is a comprehensive, up to date guide to enriching your palate. A hugely successful work that has become a classic for oenophiles and specialists alike.

Entender de vino (Understanding Wine/Connaître les vins) Carlos Falcó

April 2010288 pages

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D. Carlos Falcó y Fernández de Córdova, Mar-qués de Griñón, was born in Seville (Spain). He has a degree in agricultural engineering from the University of Lovaina (Belgium) and later graduated from the University of California (Davis). He was one of the pioneers in the modernization of European viticulture and the development of the great vinos de pago in Spain, where he introduced grapes such as Syrah, Petit Verdot, Cabernet Sauvignon and Graciano to Castilla de La Mancha for the first time. His wines from Dominio de Valde-pusa in Toledo were pioneering in Europe for their introduction of new technologies, such as drip irrigation (1974), underground irrigation (SDI, 2000), Smart-Dyson trellising (1994), an alternate irrigation system known as par-tial root drying (PRD 200) and the use of dendrometers to monitor the water stress and growth of vines (2000), another world first in viticulture.In June 1999 he published his first book (Entender de vino, Ed. Martínez Roca), which has gone into ten different editions and won various prizes from national and international critics, becoming the bestselling book in the genre. He is currently writing a new book, entitled Oleum, about the fascinating world and history of extra virgin olive oil.

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Not many people might know that Gemma Lienas, besides of being one of the most loved authors for readers in our country, is also a great cook.When she was already a little girl, when she spent her days playing with the small toy kitchen, the world of cooking began to be one of her greatest passions. An example of this are her notebooks of recipes where, since she was eighteen years old –and quite metho-dically– she has written down all the dishes that she cooks and come out right. They are recipes of friends, of family –her mother and, above all, her son, a professional chef–, taken out of books or magazines, and that she has put into practice and that have never gone wrong. Us espero a taula is a selection of the best ones: a collection of all sorts of recipes that offer a good range of possibilities; dishes to amaze people in your everyday life, or to ce-lebrate special occasions, or to cook in a few minutes, amongst many others.Written clearly and rigorously, Gemma Lienas offers us a recipe book, entertaining, pleasant, easy to understand and bright, where she has also included some suggestions that she has been adding to her dishes along the years, and that give the book a more personal touch. An excellent book to invite everyone at your table!

Us espero a taula (I’ll wait for you at the table / Je vous attends à table)Gemma Lienas


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Gemma Lienas is a writer, and she con-tributes to several communication media. She has written more than fifty books, some of them for the younger ones, like Callejón sin salida, Así es la vida, Carlota (IBBY Commendation, 1990), El diario lila de Carlota (Unesco Award for the Tole-rance), El diario rojo de Carlota, Billete de ida y vuelta (La Odisea Award 1998) or the series of Emi and Max; other books, for young boys and girls, like the mystery series La Tribu de Camelot and the emo-tional education series El hada Menta; and also books for adults, like Atrapada en el espejo, El final del juego (Ramon Llull Award 2003) and Anoche soñé contigo.

For more information on this author, please visit her website www.gemmalienas.c

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The wonderful work of the chef of the year, who received two Michelin stars in the 2009 edition of the guide.Not everything has been tried in the world of cooking. Good meals can present us with a vast, almost infinite range of sensations and flavours. This book does not try to be sensible, because the magic of cooking does not always fit within reason. This is a book about a team, Sergi Arola’s, a team who for nearly ten years have accompanied him in the kitchen of La Broche, night and day, and without whom the restaurant wouldn’t have been possible. It is also a complete and com-plex mine of wonderful recipes with which anyone should be able to captivate even the sceptics —recipes which show a passion for food but hide much work and research. The secrets that Sergi Arola unveils here are, ultimately, an amazing amalgam of science and art, intellectual thought and daring —wonder-ful creations which tell of the extraordinary journey undertaken by one of the best and most renowned chefs in the world.

La cocina de Sergi Arola (Sergi Arola’s cuisine/La cuisine de Sergi Arola) Sergi Arola

March 2009300 pages

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Sergi Arola (Barcelona, 1968) studied cookery at the then newly opened Escuela de Hostelería y Restaura-ción in Barcelona, at a time when he was also a guitar player and songwriter with the band Los Canguros. When he was in his final year he started working at L’Aram restaurant, where he discovered creative cuisine. In 1995 he became a member of Ferran Adrià’s team, at the Talaia Mar restaurant; under Adrià’s guidance, he would become the restaurant’s representative in Bar-celona. While working for El Buli he won the Certamen de Cocina de Autor de Vitoria (thus becoming the first non-Basque cook ever to win it), and later completed a much-dreamed-of internship at Pierre Gagnaire’s restau-rant in Paris. In 1997 he was offered his own restau-rant in Madrid, a city which welcomed him and values his cooking, and with which he has established a deep complicity. In December 1998 he got his first Michelin star. Three years later he opened the La Broche res-taurant, by the Hotel Occidental Miguel Angel. Previo-usly, in 1999 the International Academy of Gastronomy gave him the Prix de l’Art de la Cuisine Aux Chefs de l’Avenir, which recognises those chefs who show most promise for the future, a title that, in Spain, only Martín Berasategui and Elena Arzak possess. In Decem-ber 2000 he received his second Michelin star, and in 2001 the Premio a la Mejor Pastelería de Restaurante (Best Restaurant Patisserie Prize) organised by the Gourmetour Guide; in 2003 the same guide named him Chef of the Year, and in 2003 he received the Pre-mio Nacional de Gastronomía (“National cuisine prize”) as Chef of the Year. In March 2003 he opened the Arola restaurant at the Carlton Arts Ritz Hotel in Barcelona, and became a partner in La Paninoteca D’E restauarant (Madrid), a new concept in sandwich bars. In 2007 he opened Vi Cool in the town of Roses (Girona), a new concept in toasts, assorted dishes and salads. And in February 2008 he inaugurated his most recent and per-sonal gastronomic adventure: Sergi Arola Gastro, which has received two Michelin stars at once in 2009, an unprecedented achievement in Spanish cuisine.

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Perfect recipes to look like a chef.Brilliant dishes, risky preparations, crea-tions that seek to give expression to an avant-guard cuisine that is not cut off from traditional inspirations. This young chef personifies the spirit of a genuinely individual cuisine.In this book the reader will find:* A brief introduction to: the basic in-gredients one needs to keep in the house, the art of presenting a dish, and modern protocol* Self-contained menus which will save us time and help us balance the right combi-nation of dishes* Over seventy recipes, with step-by-step explanations and illustrations* Tips and ideas for the perfect host

Cocina para cualquier oca-sión (Cuisine for every oc-casion/La cuisine pour n’importe quelle occasion) Mario Sandoval


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Mario Sandoval received a Michelin star in 2004, in recognition of the dishes he daily creates and perfects at the res-taurant Coque (Humanes, Madrid), thereby becoming the youngest chef to be awar-ded that honour. He has trained under renowned professionals such as Martín Be-rasategui, Ferran Adrià, Arzak, and done an internship at Michel Bras’s restaurant in Provence in August 2002. He also takes part in a variety of projects and creatio-ns in collaboration with Salvador Gallego, Premio al Mejor Jefe de Cocina (“Best Chef Prize”) 1994. Sandoval has recently opened a chain of restaurants that ser-ve highquality Mediterranean fast-food at affordable prices: IBOO

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Paco Torreblanca is considered one of the best dessert chefs in the world and a master in the diverse uses of sugar and chocolate. This book brings us 160 reci-pes that can be made at home. Easy reci-pes, explained step by step with practical advice and ingredients available to anyone. His famous cakes and tarts —among which can be found the ‘royal gianduja’, which was the wedding cake for the wedding of Prince Phillip of Spain– his delicious cakes, exquisite sweets are examples of those simple and accessible desserts that always stimulate the palette. All of them presented in original ways that give them a special touch. An essential book for cake lovers and co-oks in which this maestro has put all his substantial knowledge and passion on the subject of successful dessert making.«Cakes and desserts are the climax to a meal, like jewels that allow us to have an unforgettable memory of good times.»

La cocina dulce de Paco To-rreblanca (Cooking Desserts with Paco Torreblanca/La cuisine sucrée de Paco Torreblanca)Paco Torreblanca


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Paco Torreblanca is well known in the world of international pastry making. He is a member of one of the most prestigious professional associations, Relais Dessert and is the only Spaniard who holds the title of Best Pastry Cook in Europe, as well as having numerous other awards and prizes, like a prize for Best Dessert Cook in Spanish Restaurants 2004.After training and working for nine years in Paris, in 1978 he opened his own cake shop called Totel situated in Elda (Alican-te) with an innovative look and an elegant design.He is director of the European School of Cake Making and Gastronomy and teaches professional courses, not only in Spain, but also in the USA, Japan, South America, Italy and France, among other countries. In 2004 he was selected as the crea-tor of the wedding cake for the marriage of the Spanish heir to the throne.

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When we talk about pizza, we must take into account that Fabián Martín has meant a great change in its cooking. From his pizzeríataller at Llívia –considered as the best pizza restaurant in Spain–, this tireless artist has achieved to transform such a universal food, the paradigm of fast food, into a prestige dish, an exam-ple of culinary innovation.This book shows us that creativity in the kitchen is at everyone’s reach, and that the most ex-quisite dishes can be made with the most unusual ingredients: gold, flowers, transpa-rent pizza... Those who will dare to experience with the recipes suggested by the author will enjoy in a very simple way, as well as sur-prise their guests, assuring a great succe-ss in every dinner.

Las mejores pizzas del mundo (The World’s Best Pizzas/Les meilleures pizzas du monde)Fabián Martín

May 2007250 pages

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Fabián Martín, recent winner of the World Greatest Gourmet Pizza of New York, is, officially, the best pizzaiolo in the world. He has won the European Quali-ty Award (2002), the Spanish Quality Award (2003), the European Acroba-cy Award (2006), the Exhibition World Award (2004), the International Acroba-cy Award (2006) and the Quality World Award (2007).His pizzeria-taller at Llivia (Girona) has been chosen as the best pizza restaurant in Spain by PMQ (the world’s most impor-tant magazine on pizzas) and the journal El Mundo considers it one of the best fifteen italian restaurants in Spain. It’s one of Ferran Adrià’s favourite restau-rants.

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Never before have we had access to the kitchens of the Vatican to discover the secrets of its chefs. Eva Celada, after speaking with dozens of people connected to the Vatican (cooks, maitre d’s, Vatican staff, cardinals…) and after carrying out extensive documentary research, gives us an unprecedented glimpse into this hidden realm. Los secretos de la cocina del Vaticano reveals the secret recipes developed in the Vatican’s kitchens from the different dishes cooked with the do-uble boiler technique —baño María— to its famous sauces, like the «Carmelite sauce», or the «green sauce» (otherwise known as the «Vatican sau-ce») or the various dishes using mozzarella.The author has also managed to uncover the true story and techniques behind some of the most famous «bocatto di cardenalli» known today, like eggs Benedict, the favourite dish of Pope Bene-dict XI, lobster with white truffles, served at the Renaissance coronations or pheasant mousse with chaud-froid sauce, Pope Pius VI’s favourite dish.For the first time, readers will be able to expe-rience the banquets of the Popes, get to know their favourite dishes and even be able to recrea-te the recipes in their own kitchens. Readers will be able to discover some of the most delicious desserts in Western cuisine to came from the Vatican kitchens, with a diversity of rice puddings, sweet creams and a variety of different flans invented by the Vatican’s cooks. Never seen before delicacies, curiosities and anecdotes disco-vered after exhaustive research. More that one hundred recipes (adapted for our times) from 20 centuries of the best cooking in the world, which have remain hidden until today.

Los secretos de la cocina del Vaticano (The Secrets of the Vatican Kitchen/Les secrets de la cuisine du Vatican)Eva Celada

Noviember 2006300 pages

Rights sold to: Swiat Ksia-zki (Poland) and Mladinska Knjiga Zalozba (Slovenia).

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Eva Celada (Palencia, 1958) is a journalist and writer, who specialises in gastronomy and is author of the books La cocina de la Casa Real Española, La cocina de la casa de Alba and No haga zapping, haga la cena, which were awarded prestigious awards like the Premio Gourmand 2002, 2004 and 2005 and a special mention from the Spanish Gastronomic Academy. She is president of the Palencian Gas-tronomic Academy, director of the Hydra Press Agency, director and presenter of the cookery programme «Con mucho gus-to» (Popular TV), collaborator with the Cadena COPE radio station («Al sur de la semana») as well as numerous other media, both national and international.

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In a moment in which we hear a lot about the role of science in contemporary coo-king, the Léxico científico gastronómico aims to answer the most usual questions made by today cooks. Until now, science and gastro-nomy lived apart from each other, in spite of the fact that the reactions and the bakings that take place in a kitchen have a scientific explanation.During the last years, from the world of gastronomy we have been able to notice that the knowledge of all these procedures can only benefit the professionals of this discipline, that were working until now with the me-thod attempt-mistake. That’s the reason why the Léxico científico gastronómico tries to be a tool to bring the cooks and the cooking amateurs near to the terminology that may help them to understand the nature of foods, as well as to explain them why certain coo-king reactions take place and which products might make their work easier.

Léxico científico gastronómico (Scientific and Gastronomic Lexicon/ Lexique Scientifique et Gastronomique)elBullitaller and Fundació Alícia

February 2006240 pages

Rights sold to: Hampp Verlag (Germany), Bibliothe-ca Culinaria (Italy), CRC Press (USA) and Editora Senac (Brazil).

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Fundación Alícia (Alimentación y Ciencia, Feeding and Science) is a joint venture between Caixa Manresa and the Generalitat de Catalunya, that has Ferran Adrià as a patron and adviser. Alícia was born in 2004 with the intention of giving an answer to the challenges and needs that arise in the alimentary field in the beginnings of this new century. Since its creation, this institution has started several projects of research and spread, and has culminated the design of the building that will be its head office, beside the monastery of Sant Benet de Bages, within the framework of the cultural complex en-couraged in this region by Caixa Manresa and that was inaugurated in Spring 2007. The Scientific Department of Alícia, directed by Pere Castells, is one of the most important motors of the institution. In this department chemists and food technologists work together with the best cooks and university experts of several fields to bring together scientific knowledge to the world of cooking.elBullitaller was born in 1997 with its central offices in the kitchens that elBullicatering had in the Aquarium in Barcelona. The main idea –that they once tried to set up in 1994 with the «development heading»– was to separate the culinary creation itself from the needs of everyday use. In 1999, elBullitaller was moved to its actual offices, in the street Portaferrissa in Barce-lona, where during the six months that the restaurant is closed they open up new ways of research that will bring about new recipes. In 2003, with the arrival of Pere Castells and Ingrid Farré, the Scientific Depart-ment of the workshop was set up, and there they try to promote the investigation of new products that can be applied to cooking.Ferran Adrià is the most prestigious and better-known cook internationally. He has been appointed by Time ma-gazine as one of the 100 most influential personalities in the world and he has done the cover of newspapers such as The New York Times or Le Monde. His restau-rant, El Bulli, has become an essential name on the world gastronomy agenda while Ferran Adrià has been ack-nowledged as one of the best cooks in the world.

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A new vision of the world of cooking…

Are we witnessing the end of domestic co-oking and the decline of Mediterranean gas-tronomic culture? Is the Mcdonaldization of home cooking and even of big restaurants an inevitable process that can’t be stopped? Should we really be proud of a cuisine—‘mo-lecular’ or ‘techno-emotional’— led by Ferran Adrià and his disciples, that is filling our pla-tes with gels, stabilisers and emulsions straig-ht out of the laboratory?These and other questions are addressed by Santi Santamaria, the Spanish chef with the most Michelin stars, in a book that is origi-nal and provocative: a book without magic recipes, filled with memories and personal and professional references, written outside the dictatorship of current fashions. A book that challenges the idea of ‘show-cooking’ by so-meone who has spent his whole life next to the cooker and who, above all, feels an ex-traordinary passion for Mediterranean cooking. With this book, the author hopes to en-courage dialogue and open up a public debate about the future of our gastronomic culture, agitating the conscience of a careless public who, in the author’s opinion, seem to have renounced the importance of quality and taste in the food that they consume.

La cocina al desnudo (The Naked Cooking/La cuisine nue)Santi Santamaría

May 2008288 pages

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Santi Santamaria was born in Sant Celoni, Barcelona in 1957. In 1981 he opened the restaurant El Racó de Can Fabes alongside his wife Àngels. The restau-rant received its first Michelin star in 1988 and its second in 1990. That same year, El Racó de Can Fabes joined the Relais and Châteaux association and in 1993 the Traditions & Qualité group. In 1994, Santi Santamaria was given his third Michelin star, becoming the first Catalan chef to achieve that distinction.After the publication of La cuina de Santi Santa-maria (1999) and El mundo culnario de Santi Santa-maria (2001) he began a weekly collaboration with the magazine of La Vanguardia. That same year his restaurant in Madrid, Santceloni, received its first Michelin star and in 2005, it was awarded a second.He also published the books La cocina es bella (2003), The restaurant (2004), Entre llibres i fogons and Palabras de Cocinero (both in 2005) and was a contributor to the collection Nostra cuina (24 volumes, 2005). In 2006 he opened his first restaurant in Barcelona: the Evo, situated in the Hesperia Tower, which soon received its first Michelin star, and he launched his first line of products under the brand Gourmand Santamaria, which includes his own wines. In that year he also published El gusto de la salud, which was followed by La cocina sabia (2007) and which concentrated on cooking with the healthiest ingredients. In 2007 he inaugurated his restaurant Tierra in the hotel Valdepalacios Relais & Châteux.He was international president of Relais & Châteux and he received the award for Chef of the Year (1993) and the Grand Prix de l’Art de la cuisine de la Academie Internationale de Gastronomie (1996).He died earlier this year 2011.

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What we eat does not damage us as much as how, when, with what or with who we do eat it.We don’t want to feed aourselves to be more attractive, but to feel better, in body and mind.The better diet is the diet of fresh products.If you follow the recommendations of this book and its common sense, you will surely have the taste of health.

El gusto de la salud (The Taste of Health / Le goût de la santé)Santi Santamaria


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Spicy potatoes, chorizo in cider, garlic shrimps, Galician style octopus... everyone can easily make their mouth water only by thinking at these exquisite tapas, accompanied with a freezing beer, and then happiness is complete if we imagine ourselves sunbathing and in ho-lidays. But there is no need to be sunbathing, or to be in holidays, thanks to this great book we can enjoy the most typical and de-licious tapas of our cooking tradition at our home and at any moment we want to. As he did in his other books, Julio César Cano got into the kitchen and prepared each one of these dishes while he was writing the book. With his apron on and a pen in his hand, he has managed to prepare easy recipes, abso-lutely unfailing and simply delicious.This is a book of recipes that has the best tapas in the world. Assorted and bright, it presents us 135 tapas that include all sorts of ingredients: meat, fish, potatoes... anything worthy of being included in a good tapeo and that will transport us immediately to absolu-tely wonderful moments.

Sólo tapas (Only Tapas / Seulement des tapas)Julio César Cano

March 2011220 pages

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Form the discovery of fire and until the 20th century, the usual methods of cooking were the combustion of wood, coal, gas or electri-city. But all this changed when a mysterious electrical appliance appeared and transformed these cooking methods through unknown elec-tromagnetic waves that drastically reduced the cooking times and allowed people to cook their food in the same dishes that they were going to use for serving food at table.But all this big commotion caused by this bizarre invention soon deflated like a balloon, and the microwave was relegated to heating the breakfast coffee or heating some other food already cooked in the traditional way. What a waste! Because only by following some easy rules, a microwave can cook a crè-me caramel, a cake, or custard, without using a double boiler; creams and croquettes obtain a smooth texture that one only gets through traditional methods and after many years of experience, and all of this in a smaller fraction of time than the one requested when cooking traditionally. Microwave allows us to set up an egg in less than a minute and without any fat; it cooks stock in a short time, and even squids in black ink sauce get perfect in less than half an hour.How can this be possible? Just read and know its secrets.

Sácale partido al microondas (Make the Most of your Mi-crowave / Tirez-vous profit de votre micro-ondes)Carmen Suárez


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When we want to lose some weight, we pay attention to what we eat, but we never think about how we feel and, actually, both things are equeally important. In times when we are under a lot of stress we can realise that, without eating much more than usual, we gain weight. Therefore, in some cases, a diet won’t be enough to be back in our ideal weight, and we might need to help other things. But, which ones? We might need to pay attention to our emotions and become aware of the way they affect our physiology. Stress, for instance, causes a certain growth of the deposit of abdominal fat. To know this can be very useful, as can be the fact of learning in which way our diet can help us to change our mood, and how both things are intertwined. This way, with small changes we can balance both and feel better physically and emotionally.When someone is suffering, it is very hard to know which will be the destination of a coo-kie entering his or her organism. In the direc-tion chosen by that cookie many physiological factors common to all men and women mediate, but it also depends upon the individual factor, the personal tissue that makes us all unique and that we are the only ones that can spoil it.

Cuando la vida pesa (When Life weighs / Quand la vie pèse)Pilar Senpau


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What wine should you bring the first time your in-laws invite you to dinner?What is the ideal wine to accompany both a seafood pasta and a baked fish?Why has rosé wine been marginalized in recent years?Should you be offended if someone tells you that you smell of tannins?Becoming a wine expert is something that requires time and effort, but with Pre-sume de vinos en 7 días you’ll get all the knowledge you need to handle any given situation. Amongst many other things, you’ll learn to pick the right wine for every occasion, you’ll find out what a D.O.C. is, and even have the skills to, if necessary, impress your boss. Meritxell Falgueras, in a fresh, able style, passes on her ample knowledge of the viticulture world with friendly, easy to understand and practical tips so that we can, either alone or with friends, enjoy wine in all its splendour.

Presume de vinos en 7 días (Wine Confidence in 7 Days/Vantez-vous d’être un connai-seur des vins dans sept jours)Meritxell Falgueras

October 2010128 pages

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Spanish cellars show a wide range of architectural styles. Some of them are huge avant-garde buildings designed by architectures of inter-national prestige. This work combi-nes these two worlds so different from one another, and yet so close: wine and architecture. Two art ex-pressions that, together, have beco-me in great wine museums worthy of being visited.Arquitectura del vino (The

Architecture of Wine / L’architecture du vin), AAVV

May 2010288 pages

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Esferificaciones y macarrones is NOT a co-okbook. NEITHER is it a science book. It is much more. It is a book that teaches scien-ce from the kitchen and vice versa, teaching cookery through science.An original new book that compares the crea-tions of famous chefs with everyday dishes in an accessible way, to show that the scien-ce and techniques employed in both are very similar. Mousses, aires, spherification, emulsions, gels, hot ice cream... next to tortillas, croquet-tes, chips, pears with wine or grilled steak are just some of the different foods analysed in detail. Also included are more than thirty proposals for recipes and experiments, inclu-ding the famous deconstruction of the potato tortilla.It explains what the texture of foods is and how it is measured, how food additives are used to create new dishes and some of the new equipment used in advanced kitchens such as the vacuum cooker, the freeze dryer, liquid nitrogen and the rotary evaporator. At diffe-rent places throughout the book, the philoso-phy of this new cookery movement is evalua-ted, discussing and clearing up the false myths and legends that surround it and presenting it as a valid option to explore and respect, even if the reader doesn’t initially like the idea.

With an introduction by Ferran Adrià

Sferificaciones y macarrones. La ciencia en la cocina tradi-cional y moderna (Spherification and Macaro-ons. Science in Traditional and Modern Cookery/Sphérifications et macaroni. La science dans le domaine de la cuisine traditio-nelle et moderne) Claudi Mans

April 2010308 pages

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Pregnancy is a unique experience, full of joy, hope and happiness but also uncer-tainty and bodily reactions that we can’t control. At this extremely special moment of our lives a reliable guide containing nu-tritional and quantitative information, and recipes becomes indispensable for staying on the right track.Cocina para embarazadas is a book that, as well as containing easy, healthy, tasty and varied recipes for the whole family, helps future mothers to decide what they should eat and why. Dispelling myths about needing to eat for two,Carmen Suárez, aided by the gynaecolo-gist Dolores Gómez, discusses quantities and kinds of food, the properties of diets and, most importantly, offers grandmotherly tricks to minimize the negative aspects of pregnancy.

Cocina para embarazadas (Cookery During Pregnancy/La cuisine pour des femmes ence-intes)Carmen Suárez

April 2010220 pages

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Sensual, seductive, suggestive and tasty are just some of the adjectives that des-cribe the more than one hundred recipes included in this excellent cookbook.La cocina sexy book is more than a simple collection of recipes: all kinds of recipes to amaze and succeed with your partner; dishes that include amongst their ingre-dients the so-called «aphrodisiac food» for nibbling, dishes with rice, pasta, meat or fish; love potions, desserts and recipes for the next morning brunch. A complete menu to seduce and be seduced.With the recipes proposed in these pages, the expert gourmet Carmen Suarez will help us to achieve an unforgettable eve-ning and we will find out, at last, what’s the taste of love.

La cocina sexy (Sexy Cook/La cuisine sexy)Carmen Suárez


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Who said that vegetarian food was bo-ring?Vegetarian food is one of the diets with most followers because of its nutritional qualities, and it can be funnier, more va-ried, and more delicious than many other diets.Irene Gelpí, an expert in health and nutri-tion, offers to the reader in these pages a succulent selection of the best vegeta-rian dishes: a creative, delicious and prac-tical recipe book of raw foodist, vegan and ovo-lacto vegetarian cooking.In this book we’ll find recipes to cook salads, creams, soups, risottos, lasagnas, pâté, a great number of sauces, desserts, milk shakes and drinks.A good selection of the most delicious, imaginative and easy vegetarian recipes to cook at home and surprise your family.

Las mejores recetas de la co-cina vegetariana (The Best Recipes of Vege-tarian Cooking / Les meilleurs recettes de la cuisine végéta-rienne)Irene Gelpi


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Eating, just like reading, is a delicious delig-ht for all senses. Smells, flovours, colours and textures of the different kinds of giblets are transformed into a poem that Abraham García accompanies with several anecdotes filled with humour.

With a fresh and cheerful style, Abraham García manages to mix together cooking, lite-rature and irony, all this seasoned with small stories from his childhood, experiences in res-taurants and markets from around the world, and quotes from important authors that wrote about the goodness of gastronomy. Each reci-pe is accompanied by the perfect garnish, as well as the drink that suits it best. If the reader wants to cook any of these recipes, he or she can choose between the different options: tongue instead of tripe, or lamb ins-tead of beef.

De tripas corazón (Gutsy Cooking / La cuisine des entrailles)Abraham García

March 2009250 pages

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In times of crisis, recycling and a thrift use of food become a basic necessity. Irene Gelpí has tried to show in this book that one can cook delicious and ori-ginal dishes saving time and money.With a pleasant and straight forward style, she explains how to keep food and take the most out of them: from dishes based in rice, pulse and vegetables, to bread leftovers, fruit greens or even ice cream or beer.La cocina anticrisis is an easy and useful recipe book where we will find delicious recipes, easy to cook, that will be most helpful in times of crisis and of tightening our belts.

La cocina anticrisis (The Anti-Crisis Cooking / La cuisine anti-crise)Irene Gelpi

March 2009288 pages

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Mediterranean diet, our diet, is known all over the world like a model for healthy cooking. Because in the Mediterranean, thanks to its weather conditions, we can find a kind of food that is actually really healthy.This book includes the best recipes of the Mediterranean countries (from Ca-talunya to Turkey, from the Maghrib to Israel) explained in great detail and with many suggestions and dietetic counse-ling. With the advice and tricks of David Lienas, an expert Catalan chef, the rea-ders will be able to have a healthy and well-balanced diet, and, at the same time, enjoy the most delicious dishes, because Mediterranean cook allows us to eat well without forgetting to take care of one-self.

La cuina mediterrània (The Mediterranean Coo-king / La cuisine medite-rranée)David Lienas

June 2007408 pages

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This book is a new version from a previous one appeared in 1997.In this occasion, Cristina Galiano has used the recipes that have been the most suc-cessful ones in her Christmas, buffet and party cooking courses... like foie, marinated salmon à la smoked salmon, duck with orange sauce, b¡scuits, lemon curd, chestnuts or Sa-cher cakes, and has added some other news like the roscón de reyes (large ring-shaped cake/bread roll baked for Epiphany), with its corresponding trick to get the sponge cake good and spongy.All these recipes, that are really easy, even though they migh look sophisticated and pompous, are explained step-by-step and in different ways, that is to say, for a tradi-tional cooking way, for the microwave, for the pressure cooker, for the thermomix, which makes four books in one. But for all of those without the cooking robot, these recipes can be also cooked.

If you have any doubts or queries, you can visit the author’s homepage www.cristinagalia-no.com and she will answer all your questions.

Recetas fáciles para un día especial (Easy Recipes for a Spe-cial Day / Recettes fa-ciles pour des occasions spéciales)Cristina Galiano

April 2007340 pages

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This book includes around three hundred dessert recipes. Written by Isabel Maestre, one of the most prestigious catering experts in Spain, we will learn easy and quick recipes that will give us the chance to prepare a huge variety of sweets and cakes for those days when we are expecting some guests, or for those days when we have something to celebrate, or for whenever we only want to surprise someone. The culinary knowledge of Isabel Maestre, born into a family from San Sebastian, resumes the essence of Basque gastronomy. She has been combining her work in traditional cate-ring with her work writing and speaking about gastronomy in magazines and radio stations for more than twenty years now. In 1997, she was awarded with the Premio Nacional de Gastronomía. She is the author of the books Cocine hoy para mañana: cómo preparar con anticipación un buen menú para sus invitados and Manual de la buena mesa: el perfecto anfi-trión, el perfecto invitado.

Repostería y pastelería (Cakes and pastries / La pâtisserie)Isabel Maestre


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Convent sweets usually are a gift for the palate, and this book is the perfect invitation to savour the best recipes of the convent of Santa María del Socorro in Seville. In this book, the nuns offer us their best recipes so that even the most unskilled hands can cook the healthiest and most natural sweets.

The monastery of Santa María del Socorro is located in Seville. It belongs to the Order of the Immaculate Conception (Franciscan Conceptionists). The Sevillian monastery was founded in 1522 by Juana Ayala. The ordi-nances stated that the community should be of noble origins, and that it couldn’t exceed the number of 20 members. The main objective was prayer and a contemplative life in cloister.These days, the convent has 14 nuns that, besides from leading a religious life, they spend part of their time to the production of sweets, that they sell (always through a torno –a revolving pass-through–), to obtain money for their living. They also run a stu-dent residence.

Los dulces del convento (Convent Sweets / Les gâteaux des couvents)Convento de Santa María del Socorro


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Mermelada y conservas del convento is a book that includes the original recipes of the famous canned food made by the Hyeronymites nuns of the convent of Santa Paula in Seville. This book offers an easy and natural way of preserving vegetables and fruits in order to enjoy the best products of nature during all the year.

The Santa Paula monastery was founded by Doña Ana de Santillán in 1473. Thus, the nuns that have been replacing each other for more than five centuries now, and that have been devoted to divine praise and to the lo-ving study of the Holy Scriptures, have kept with love and sacrifice the artistic heritage that has been entrusted to them, so that they can transmit it to the new generations for the good of the Church and the world.Now, the community is integrated by 32 nuns and a Colombian postulant.

Mermeladas y conservas del convento (Jam and Canned Food from the Convent / Confitures et conserves du couvent), Convento de Santa Paula


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Catalunya has a particular and popular co-oking, of a long historical tradition, based in native products and risen out of the rural milieu.This book has a part of the cooking secret, the essential things before coo-king, and the recipes of slow cooking, the boiling cooking, that often bring to our mind special moments of our life. It’s a compendium for everyone that, in moments of great gastronomical experimentation, would like to have the tradition of old Catalan cooking, and recover those recipes that used to be an everyday dish in most homes, but that we don’t really know how to begin when we want to cook them.

La cuina tradicional cata-lana a l’abast (Catalan Cooking Within Reach / La cuisine cata-lane à la portée de toute le monde)Josep Lladonosa


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Las mejores ensaladas del mundo(The Best Salad Recipes / Les meilleurs recettes des salades)Julio César Cano

May 2010112 pages

El método AIDA para estar en tu peso(The AIDA Method to Achieve your Ideal Weight / Le méthode AIDA pour obtenir votre poids idéal)Dr. Rosa Pérez-Bibián

May 2010296 pages

No sólo sal: dale sabor a tus platos con especias(Not Only Salt. Give More Flavour to Your Dishes with Spices / Non seulement sel: Donnez plus de goût à vos recettes avec des épices)María Cristina Lincoln

March 2010216 pages

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Una por mamá, otra por papá(One For Your Mummy, and Another For Your Daddy / Une cuillerée pour maman, et une autre pour papa)Sergio Fernández


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Vinos internacionales(International Wines / Vins Internationaux)Juan Muñoz

June 2009704 pages

Cuinetes(Little Recipes / Petites Recettes)Fermí Puig

June 2009152 pages

¡Yo también cocino!(I Cook Too! / Je peux cuisiner aussi!)Eulàlia Fargas

May 2009120 pages

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La mejor cocina con flores, plantas y frutos silvestres(The Best Recipes with Flowers, Plants and Wild Fruits / Les meilleurs recettes avec des fleurs, des plants et des fruits sauvages)Iolanda Bustos

May 2009304 pages

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Atrévete con el horno(Don’t Be Afraid of the Oven / Osez vous cuisiner avec le four)María Pilar Jerez


Con gusto y sin gluten(Delicious and Without Gluten / Delicieux et sans gluten)Beatrice Askanazy


Un científico en la cocina(A Scientist in the Kitchen / Un scientifique dans la cuisine)Ramón Núñez


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La millor cuina dels bolets(The Best Mushroom Recipes / Les meilleurs recet-tes avec des champignons)Llorenç Petras


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La cocina de Elvira Arús(Elvira Arús’ Cooking / Les recettes d’Elvira Arús)Elvira Arús


Del cuscús al sushi(From Couscous to Sushi / Du couscous au sushi)Marta Carnicero


Las tortillas de la barca(The Omelettes of the Boat / Les omelettes de la barque)Maria Salat

June 2006144 pages

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Vademecum de las salsas(Vademecum of Sauces / Vade-Mecum des sauces)JM Daró

May 2006352 pages

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Cata de vinos(Wine Tasting / Dégustation des vins)Juan Muñoz

March 2006224 pages

La cuina de la meva mare(My Mother’s Recipes / Les recettes de ma mère)Joan Roca

December 2004252 pages

La cuina dels menorquins(The Cooking from Minorca / La cuisine de Minorque)Damià and Josep Borràs


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Grupo Planeta Cookbook Catalogue 2011

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Transcript of Grupo Planeta Cookbook Catalogue 2011