Overview

El Celler de Can Roca is the three-Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A. A. Gill compared the restaurant to the former El Bulli, which was once ranked as the number one in the world, saying that it was an 'outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics'. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in 'A day at El Celler'. Here are the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour. 'A book in which we not only show what we do, but explain how and why we do it.' Joan, Josep and Jordi Roca Full colour

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9781910690291

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Reviews

"""In this redux English version, El Celler De Can Roca tells the story of the three Michelin-starred Catalan restaurant. Starting with the history and philosophy that fueled the Roca brothers' passion and followed by recipes and techniques imparted by them, this book gives a good glimpse into one of the world's best restaurants.""-- ""Epicure News"" ""It is extremely difficult to put into words the importance and magnificence of this cookbook... El Celler is inspiring. It's challenging, to be sure, but never intimidating. It makes you want to reserve a weekend day, and night, to enjoy the pleasures of food from the best restaurant in the world. This is a perfect cookbook, one that you will happily use for decades.""-- ""Cooking by the Book"""

In this redux English version, El Celler De Can Roca tells the story of the three Michelin-starred Catalan restaurant. Starting with the history and philosophy that fueled the Roca brothers' passion and followed by recipes and techniques imparted by them, this book gives a good glimpse into one of the world's best restaurants. --Epicure News It is extremely difficult to put into words the importance and magnificence of this cookbook... El Celler is inspiring. It's challenging, to be sure, but never intimidating. It makes you want to reserve a weekend day, and night, to enjoy the pleasures of food from the best restaurant in the world. This is a perfect cookbook, one that you will happily use for decades. --Cooking by the Book

Author Information

Joan Roca began his professional career with his parents and grandparents in the Catalan family restaurant and combined this work with his studies at Escola d'Hosteleria in Girona, where he also taught classes. Today he runs the three-star Michelin El Cellar de Can Roca - currently considered one of the best in the world - with his two brothers, Josep, the sommelier, and Jordi, the pastry chef.

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