There is no time for boredom at the restaurant Tickets, where engagement and good company are the order of the day. Indeed, fun has been the key ingredient in the restaurant’s cuisine since Albert Adrià opened its doors in 2011 with the Iglesias brothers, Pedro, Borja and Juan Carlos. It has become a benchmark for Barcelona’s restaurant scene ever since and its recipes have clearly evolved, though without losing any of their freshness or magic. Today the dishes at Tickets have fully transcended the concept of the tapa. So, this is not a tapas book!
Albert Adrià invites us once again …

Esta publicación (en su 2ª edición) se plantea como una obra de referencia y consulta de fácil manejo pero también como una guía de aprendizaje para los profesionales del sector. El objetivo es hacer frente a la complejidad en el lenguaje del vino mediante una selección y definición conceptual precisa de las 1.300 palabras y frases más utilizadas por los profesionales del sector, desde viticultores, bodegueros, hasta distribuidores, importadores y detallista, sin olvidar al consumidor final. El diccionario está escrito desde una perspectiva netamente hispana en el sentido de que hace hincapié y trata con mayor profusión los términos propios de …

 This excellent book will help us to know all the secrets to manage to cook a good Paella. Profuse illustration to facilitate to comprehension of the text, 117 photos to full colour. From as to

fry the meat and the vegetable, the cooking time, the aroma, the election of the rice, the secret of the rest; we will be discovering

these details that really will differentiate us of cooking a simple rice, to cook one of the most exquisite plates of the world. We will speak about the Valencian Paella and also about Seafood Paellas, Meatfood Paellas, Vegetables Paellas, Backed …

This book will show what we have learnt in the kitchen at El Celler de Can Roca, and also in our respective homes, as low-temperature cooking is a traditional technique that today, thanks to modern technology, helps us to increase the precision with which we cook.

However, ultimately, cooking is all about enjoying the many bounties of gastronomy: that capacity to delight us, to look after our health, to communicate emotions, and to transmit knowledge, values and affection. By cooking we can discover our culture and that of the whole world, as well as challenge the senses, make out imagination …

Published for the first time in 1999, Descorchados is the most important guide to the wines of South America. This year, no fewer than 4,341 samples from Argentina, Brazil, Chile, and Uruguay crossed the Descorchados tasting table, and 3,177 of them are included in this book. It’s an enormous job—but one we are very passionate about. Beyond the stats, however, we at Descorchados aim to offer a broad overview of what’s happening in the world of wine on this side of the planet. The latest trends, the newest valleys, the varieties that have been recovered or adopted, the names to …