Cookery Books

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Book SynopsisBackpackers need to travel light whereas others can afford to take along more equipment in their vehicle or canoe. Tim caters for this and suggests different equipment lists and cooking techniques to cover the different approaches. Whether you are planning extended backwoods trips or simply an adventure with your children in the back garden this book will be an invaluable companion.

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Book SynopsisIt's time to ditch the quick-fix diets and make fats work for you! Now, more than ever, we're appreciating and understanding the vital role that fats play in our nutrition but we have to be eating the right types in the right amounts for good health in the long term.In this refreshing take on the most misunderstood macro of all, Nicola Graimes celebrates the right fats, highlighting their numerous health attributes including being an important source of energy, vital for cell growth, hormone regulation, cognitive development and supporting good heart, gut and skin health as well as the diversity and the sheer flavour they add to our meals.Whether you're a fan of a low-fat diet or a high-fat regime, this book dispels many of the myths surrounding fats, including which ones are healthy and the ones to avoid. Nicola also showcases the best ways to prepare and cook with fats for maximum nutrition and flavour.With over 50 delicious and vibrant recipes covering Breakfasts, Small Plates, B

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Book SynopsisFrom breakfast to bedtime the food that we eat and the natural world that we all share have the power to nourish our bodies, nurture our growth and support our health, vitality and survival. But are we taking it all for granted? Are we making the best choices for own bodies and minds, our families, our communities and for the planet? Fighting for food justice and equality, supporting the hard-working hands of organic farmers and food producers, and challenging our beliefs around food, nature and how the two must be balanced, have been Phil Haughton’s mission and passion for over 25 years. It is this passion, alongside the simple pleasure of seeing how food, nature, business and community can all thrive in harmony, that is already being brought to vivid life and enjoyed by thousands in Phil’s award-winning Better Food shops. And now, through a fascinating mix of inspiring personal stories, tempting recipes, helpful tips and insightful contributions from 12 thought leaders and changemakers, he is sharing his passion with you. Join Phil on this uplifting and thought-provoking journey through a colourful celebration of food and nature. His experiences and enthusiasm will open your eyes, make you think, bring on a smile and reconnect you with the joys of food, the wonders of nature, and what it really means to eat well and live better on an incredible planet that’s alive with possibility, potential and plenty.Trade Review"The food that we eat and where it comes from is central to the quality of our lives, and lies at the heart of making the world a better place." - Hugh Fearnley-Whittingstall

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Book SynopsisNuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. This exciting culinary collection has something for everyone, from the seasoned cook to the budding new chef. The recipes are of easy-to-medium difficulty with a few advanced choices, and encompass exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat-lovers specialties. Well-tested, these dishes will get you rave reviews from family and friends. Along with helpful nutritional information and instructions on how to handle, store and toast different types of nuts, a pairing guide is also included so you will learn what food and beverages go well with each type of nut. Sample recipes include Pumpkin Pecan Pancakes, Honey Almond Spread, Sherried Mushroom and Chestnut Soup, Brie and Walnut Stuffed Figs, Chocolate Almond Fudge Cake and many more. With a dish for every occasion, Go Nuts is the first cookbook that features an all-nut cast of culinary delight.

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Book SynopsisIn this mouth-watering collection of seafood recipes, simplicity and great taste are key. For every home cook who has ever been intimidated by seafood, Fish On is a call to foster one''s own tastes and opinions. The book focuses exclusively on preparing and cooking the most commonly harvested seafood found on the Pacific West Coast. Try your hand at dishes with salmon, halibut, snapper (rockfish), cod, prawns, mussels, clams, oysters, Dungeness crab, and scallops. Learn the different cooking methods (poaching, roasting, grilling, planking), and how they work for seafood.A reminder that good and complicated aren''t synonyms, this is the go-to place for tasty recipes using seafood. Sidebars are included throughout the book with interesting facts on the science of cooking, and the nutritional information is included with each recipe for easy reference. Try recipes such as Tequila Lime Grilled Halibut, Thai Curried Mussels, or Drunken Prawns en Flambe. Impress friends and family by serving Tandoori Salmon with Mango Chutney, or Crab Bisque.With accessible and easy-to-make recipes, Fish On is a selection of Pacific Northwest favourites sure to satisfy the seafood lover''s appetite.

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Book SynopsisThere''s nothing wrong with lusting after certain foods if you do it mindfully. Rediscover the joys of your favourite decadent dishes, guilt-free, with chef Debbie Harding''s delicious, easy-to-follow recipes. Debbie Harding''s approach is simple: recipes that excite and tantalize while giving you the tools and information you need to control everything that goes into your food. Cravings includes recipes to satisfy every taste, from salty and sweet to spicy and crispy, and even savoury. To help you along, we''ve included: Nutritional information for every recipe A beverage pairing suggestion for each dish A list of recommended ingredient brands Easy-to-use conversion charts Debbie encourages indulging responsibly while reminding you that it''s okay to celebrate life''s big and small occasions with the foods you truly love.

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Book SynopsisWinner of Best Local Cuisine (Canada) at the 2012 Gourmand World Cookbook Awards The West Coast has an abundance of produce and natural food resources, and some of the most talented and influential chefs in the world. In this colourful cookbook, British Columbia''s top restaurateurs, chefs, and foodies share signature dishes that will inspire cooks everywhere. Meet the province''s well-known and up-and-coming culinary stars as they reveal recipes and stories from their kitchens. Inspired by the popular television program Flavours of the West Coast, the cookbook aims to support the farmers, chefs, and food producers who make the local food scene possible. Divided into sections based on region--River and Sea, Forest and Field, Farm Fresh, and City Cuisine--the pages are filled with photos and recipes by talented foodies who all have one thing in common: a love of fresh, locally inspired cuisine and a desire to share that love with the at-home cook.With recipes from Chef Vikram Vij, owner of Vij''s Restaurant, Vancouver; Carolyn Herriot, author of The Zero Mile Diet; Executive Chef Matthew Batey, Mission Hill Family Estate, Kelowna; Chef Jared Qwustenuxun Williams, Quwutsu''un Centre, Duncan; Chef John Cantin, John''s Place, Victoria; and many others.

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Book SynopsisThis book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In this book Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike -- anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the authors extensive research and her travels along the Silk Road during the past 30 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favourite poets and writers of the region. The scope of her culinary journey of discovery is vast -- from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the western-most terminus of the ancient trade routes in Italy. Her recipes -- all of them personal favourites -- include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savoury pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone. Najmieh Batmanglijs cookbook, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was mentioned as One of the most exciting cookbooks Ive seen in a while by Yotam Ottolenghi in the Guardian, and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the worlds best wine history book of 2007. She has spent the past 33 years traveling, teaching cooking, and adapting authentic Persian and Silk Road recipes to tastes and techniques in the West. She is a member of Les Dames dEscoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she consults with restaurants around the world and teaches master classes in Persian and Silk Road cooking. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.

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Book SynopsisDo you think your slow cooker is only useful for making stews and roasts? Think again! This handy appliance certainly isn't new to the scene but have we truly figured out all it can do? Whether you use yours all the time or it's gathering dust on the shelf, this book will get you excited to bring out your slow cooker again. Slow Cooking Beyond Meals expands what you think is possible to make in your slow cooker and brings the hands-off cooking approach to more than just weeknight dinners! This cookbook features 45 fun and exciting recipes that take you into a world where you can make desserts, breakfasts, breads, and even appetizers in this incredibly handy kitchen sidekick.Dallyn Maresco, Executive Food Editor at Best Recipes Media Group, compiles some of her favorite slow cooker recipes that are perfect for nearly any occasion and even brings a little bit of fun back into the kitchen. Everyone in your family will love the slow cooker desserts like Decadent Fudge Brownies, Pecan Pie, and S'mores Dip. Breakfast is a no-brainer with recipes like Baked French Toast Casserole, Vegetable Strata, and Cinnamon Rollsnot to mention staples like Easy Homemade Bread, Creamy Hot Chocolate, and Garlic Pull-A-Part Bread.That's just to name a few of the recipes to look forward to as well as many other delicious recipes to choose from! It's time to bring out your slow cooker because Slow Cooking Beyond Meals is about to be a game-changer!

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Book SynopsisFire up your multicooker or Instant Pot® and discover why Southern cuisine “takes to the appliance like butter on a biscuit” (The Washington Post). NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The Atlanta Journal-Constitution • The Washington Post • Country Living • The Post and CourierFrom jambalaya to deviled eggs and praline cheesecake, in Instantly Southern you’ll find 85 ways to get fresh, delicious, and soulful breakfasts, lunches, and dinners on the table with less fuss than ever. Featuring supermarket staples such as winter squash, beef chuck roast, pork shoulder, and sweet potatoes, as well as signature Southern ingredients like okra, greens, beans, and Bourbon, these dishes are easy to make and easier to love.• Breakfasts: Shrimp and Stoneground Grits; Ham and Cheese Bread Pudding; Hummingbird Coffee Cake with Pineapple Cream Cheese Glaze• Hearty mains: Holiday Ham with Ginger-Peach Glaze; Chicken and Fluffy Dumplings; Bourbon and Cola Beef Short Ribs• Soups, salads, and healthy sides: Winter Squash Soup with Apple Butter Cream; Barley, Peach, and Cherry Salad with Sweet Tea Vinaigrette; Quick Greens• Dessert: Red Velvet Cheesecake; Salted Caramel Banana Pudding; Pineapple-Upside Down Whether you''re cooking for company or your family on a hectic night, there are plenty of tempting options for every meal of the day.Praise for Instantly Southern“This IP title shines a bit brighter than the rest of its ilk because the author is fun to read, and this cuisine takes to the appliance like butter on a biscuit.”—The Washington Post“If Sheri Castle gives me a kitchen tip, I take it seriously. She has completely convinced me that I can’t cook another day without my own Instant Pot.”—Vivian Howard, award winning chef, author, and host of A Chef’s Life

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Book SynopsisTake a delightful journey through BCs extraordinary bounty and explore the secrets of locally grown fruits and vegetables. In Jane Reids new book, Freshly Picked, foodies, locavores and gardeners will discover fascinating information about the plentiful harvests that BC farmers produce every year. In this beautiful colour edition, Reid shares valuable tips on where and when to find the freshest fruits and veggies, plus storage hints and simple recipes that bring out the full flavour of BCs offerings one fruit and vegetable at a time. With her vast collection of historical tidbits Reid shares the surprising facts about the sex life of corn, the checkered reputation of garlic, how beans saved mankind, and more. A committed locavore, Reid passes on stories of local farming, the traditions of preserving foods, and the benefits of eating locally grown fruits and vegetables. Freshly Picked: A Locavores Love Affair with BCs Bounty is an essential read for any local food lover. Season by season, Reid offers stories, memories, and tales of love and affection for the best of what BC has to offer.

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Book SynopsisBook Summary: "Physical Fitness for Athletes" by Dr. Sharad Chandra Mishra covers topics like conditioning, doping, and fitness evaluation for various types of athletes. The book also discusses common injuries, nutrition, and training programs for athletes of all ages and abilities.

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Book SynopsisSports nutrition is the study of how diet impacts athletic performance, focusing on fluids, food, vitamins, minerals, supplements, carbohydrates, proteins, and fats. It is crucial for strength and endurance sports like weightlifting, bodybuilding, cycling, running, swimming, and rowing.

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Book SynopsisTeacher education involves preparing teachers with the necessary knowledge, skills, and attitudes to be effective in the classroom and community. Those involved are known as teacher educators or trainers.

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Book SynopsisThis is an outstanding book dedicated to dessert cuisine. The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. Dessert Cuisine is a revolutionary concept in the new world of gastronomy. This fascinating book is the proof of Oriol's boundless genius and indisputable talent. The book ís beautifully presented with a modern design and high quality photography. It is clearly presented with precise instructions for the dishes and techniques used.

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Book SynopsisSous-vide cooking, basically the process of vacuum-sealing foods in plastic bags and cooking at low temperatures, is a technique that, until now, has been much more widely used in Europe than in the United States. Here, finally, is an English translation of an excellent book on the subject from two pioneers of the technique, Joan Roca and Salvador Brugues, who have taken the process beyond its original purpose of food preservation to produce wonderful new recipes for restaurant use.There are detailed chapters on the equipment, materials and techniques on the general principles of sous-vide cooking with very precise cooking times and temperatures indicated for different applications, as well as a section of delicious recipes employing this new technique. Dozens of color photos illustrate the very detailed explanations.Sous-Vide Cuisine combines the artistry of the chef with the science of sous-vide. Not a detail is left un-reseached from the history, sanitation, product selection, storage, multiple cooking applications, HACCP guidelines, and plenty of recipes. This book is the standard by which all others have followed.

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Book SynopsisSweetology is the anthology of pastrymaking. From Josep Maria Rodríguez's La Pastisseria. The world champion in this gastronomic discipline has brought together his philosophy and his very personal creative style in his first book, published by Montagud Editores. The book, published as a Spanish-English bilingual edition, captures the guiding principles that define the brand created and developed by this Barcelona pastry chef in the two shops he runs in the Catalan capital. Pastries, either individual or in a glass, and adaptations of classic creations, cakes and shortbreads, comprise the corpus of this book, which transcends the idea of a simple collection of recipes. Because Sweetology features a discourse and reasoning that goes beyond the practical.he book is structured so as to allow readers to enter into the creative universe of Josep Maria Rodríguez, and to become initiated into pastrymaking through the development of the techniques, formulas and processes that are the base of the profession. The release of Sweetology is driven by the talent of a professional who has been chosen to lead the long-awaited revolution in Spanish pastrymaking with a view to its international projection, reinforced by the strength of a gastronomy that is represented by cutting-edge chefs. And as a tribute to and display of the potential pastrymaking has in sweet cuisine, Josep Rodríguez's first book interprets the culinary ideologies of Eneko Atxa (Azurmendi), David Muñoz (Diverxo), Paco Pérez (Miramar), Francis Paniego (El Portal del Echaurren), Ángel León (Aponiente), Josean Alija (Nerua), Albert Adriá (Tickets) and Jordi Roca (El Celler de Can Roca). It is a mutually praiseworthy series in which this pastry chef has designed a pastry composition inspired in each respective chef. A unique collection of 8 pastries with a flavour and presentation that are the result of 8 very personal ways of interpreting the ultra-contemporary through pastry.ASTRY - CLASSIC RENOVATEDBlack Forest Sacher Massini TatinCHOCOLATECompass Rose Safari Yum Yum I Love Xoco Yellow Rose WinterCREATIVESSpring Summer Fall Rothko Come-Coco Strawberries and creamINDIVIDUAL - CLASSIC RENEWEDTatin 100% Hazel Cherry Pure Chocolate Vanilla - CITRUS Lemon Mojito Orange Passionfruit-StrawberryINDIVIDUAL - CREATIVEHoney Pinon Breakfast FloralSWEETOLOGYEneko Atxa David Muñoz Paco Pérez Francis Paniego Ángel León Josean Alija Albert Adriá Jordi RocaCAKESChocolate Orange Banana Candy RaspberryRENEWED TRADITIONBroken heart Mona Easter King cake Coca San Juan Croissant capuccino Yule Log Nougat The PastisseriaCUPSMandarina express Bellini Candy Passion Red fruits Pina Colada SABLES Glazed Lemon Green Black Yellow (passion and mango) Red (red berries)DESSERT DISHTears White and black Elephant dairy Cloud

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Book SynopsisFina Puigdevall, who has run Les Cols since 1990, has bared her soul in her first book. It takes an in-depth look at her philosophy and creations; two of the elements that make up this magical restaurant where it is possible to savour both peace and tranquillity. Its 384 pages cannot but glow with a personal and didactic beauty.In 1990, a young Fina Puigdevall opened the doors of Les Cols (Olot, Girona) in the farmhouse (masía) where she was born. For 27 years, together with her life (and professional) partner Manel Puigvert, she has forged this restaurant with two Michelin stars that is unique in the world and which reflects every facet of her soul. Now, this cook bares it completely in Anima, her first publication. The book, published by Montagud Editores, offers an intimate portrait of the restaurant. Each and every one of Anima's 384 pages glow with a spirit that is didactic, beautiful, reflective and contemplative in equal measure. And they do so via 32 of Fina Puigdevall's most emblematic recipes. All of them take the shape of an offering to the diner, while at the same time reflecting, with exquisite faithfulness, one of the cross-sectional axes of her cuisine: "the unchanging cycle of the seasons". Produce, beyond being an object of homage, is the recipient of devotion and a profound love for the earth; the discreet yet undeniable protagonist.In addition, ten experts on contemporary art, culture, philosophy and poetry, among other disciplines, have collaborated on this book. Their writings open a window onto aspects that are vital for understanding Puigdevall's cuisine. Among them, landscape is represented; the complete awareness of the surroundings and the peace and calm that can only be achieved when plenitude has been reached. These writings are all along the same lines as Fina's dishes, where the superfluous is done away with so that elegance and what is of essence are highlighted. Anima's circle closes with 84 famous and undisputed philosophical quotations by inspirational, wise figures from the world over and from throughout the ages - from Fray Luis de León to Oscar Wilde, via Rabindranath Tagore - and with photos by Mikel Ponce that encompass the same values that guide the evolution of Les Cols.

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Book SynopsisAn excellent way to celebrate a well-deserved second Michelin star, and a resounding endorsement from both the critics and the public, is to put the reasons for this success in black on white. This is what the brilliant chef Paco Morales has done. His first book, in which he uncovers the secrets of NOOR - a gastrocultural project that, far beyond its status as a restaurant, delves into the culinary traditions of al-Andalus - has been published by Montagud Editores. Over 320 pages, the book not only brings together 65 recipes that recreate Hispano-Muslim cuisine from a rabidly contemporary perspective... It also presents a detailed historical contextualisation of what and how people ate at the time, as well as dozens of indispensable techniques photographed step by step.On 17 March 2016, Paco Morales 'lifted the shutter' on NOOR Restaurant with several objectives in mind. One of them was to build a gastrocultural project that, service by service, would reinterpret and pay homage to a crucial period in the history of Spain: the Andalusian era. Another was to turn his native Cordoba into a must-visit place for seasoned gastronomes, inquisitive gourmets and lovers of good food. All with the utmost excellence as the omnipresent watchword.In less than four years, it has more than achieved it. This is practically unanimously endorsed by both his customers and the gastronomic critics. "He has been able to create a cuisine, something that is within the reach of very few. A personal, personal line, different from anything known, in which he combines avant-garde and tradition in equal parts", says Carlos Maribona, gastronomic journalist of the ABC newspaper. His are "contemporary recipes in which he demonstrates his talent for combining flavour, creativity and aesthetics. In his work, which is very personal, he is both rigorous and transgressive at the same time", says José Carlos Capel, food critic for El País. The inspectors of the Michelin Guide have joined in: in little more than three years, they have awarded the establishment two stars, recognising its "journey to the historic al-Andalus from 21st century gastronomic concepts".The chef, rigorous and perfectionist like few others, celebrates this success as it deserves: by setting down his reasons in black on white under the editorial direction of Jãvi Antoja de la Rosa. And he does so in a large-format work of 320 pages. It presents 314 preparations, 75 of them photographed step by step, in which recipes are rescued and reinterpreted, attention is drawn to ingredients that are distant only in appearance and craftsmanship is restored to that predominant position in haute cuisine that it should never have lost. All this, with 140 images signed by Mikel Ponce and the historical advice of Rosa Tovar and Lúa Monasterio.The 65 recipes that bring together these processes are accompanied by an exhaustive analysis by Paco Morales himself. In it, he shows that they are the result of a conscientious work of recovery, on the one hand, and updating in a contemporary key, on the other, of what and how people ate in al-Andalus in the 10th century, with the splendorous Caliphate of Cordoba; 11th century, with its fragmentation into the Kingdoms of Taifas; and 12th and 13th centuries, with the hegemony of the Almoravid and Almohad empires. In this way, and in addition to a didactic glossary, the work includes a detailed historical and culinary contextualisation of what arrived in the pantries, what was forged in the kitchens and what was served on the tables of the great houses of the time. It is completed with the cultural and spiritual notions that are indispensable for the reader to be able to delve deeper into everything that was going on around Hispano-Muslim gastronomy.However, Jãvi Antoja de la Rosa, director of the work and of the century-old gastronomic publishing house, is not wrong when he says that "this book is a publishing boast that aims to be on a par with the Cordovan chef". Nor when he poses a question that has little rhetoric in it: "Montagud Editores and NOOR, hand in hand. What could go wrong?

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Book SynopsisSpace is essential in our culinary discourse: in Culler we are interpreters of our territory; and we try that diners feel the ground by using products that come from it, cooking our environment. Our gastronomic trail begins in a privileged place, and we conceive each part of the building, the kitchen, and the whole restaurant, as a continuation of space and landscape. The estuary of Arousa presides over the living room in a minimalist building, where the tables in the room, but also the kitchen and other multi-purpose spaces, look out to the estuary from the large windows, with Ribeira on the other side, and the islands of Noro and Vionta as spatial references, all of them entertaining diners stay. Natural light, wood and glass predominate in the Culler building, pretending to be a reflection of the environment as are our menus and dishes. We are an extension of sea and earth, and we bring all that to our dishes, where taste is essential; but since all senses are interconnected, they all matter when it comes to eating, tasting and having a good time at the table.

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Book SynopsisMarcos Granda is, without a doubt, one of the great references in the world of the dining room - and also in management - on the national gastronomic scene. With a total of 5 Michelin stars in his projects in Marbella, Madrid and Asturias, this book addresses the keys to excellence: are there master keys, what sacrifices and sacrifices has Marcos made to achieve glory in the Michelin guide's Olympus? All this will be accompanied by the most emblematic dishes - approximately 70 creations - from Skina and Nintai in Marbella, Clos in Madrid and Ayalga in Asturias.A unique work that approaches excellence from the world of the dining room.

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Book SynopsisA lot has happened at El Celler de Can Roca in the last decade: it has twice been voted Best Restaurant in the World, with special awards for hospitality and sweet cuisine; the Roca brothers have been appointed Goodwill Ambassadors for the United Nations; they have travelled around the world showing their project and cooperating with local communities; and they have participated in a Summit on Climate Change... CCR -- the masterpiece of El Celler de Can Roca -- undertakes the restaurant's work as a whole and with a multidisciplinary soul on three axes: Cuisine, Conscience and Reflection.There are 150 CREATIONS that combine the ingredients, techniques and preparations that have made the restaurant's cuisine one of the best in the world. Annotated, developed step by step in great detail and photographed one by one -with some sequences on key assembly and service processes in the dining room -- for a total of 454 PHOTOGRAPHS.The recipes are published in the same order as an excellent tasting menu: Snacks, Starters, Fish, Meat and Desserts. The recipes are listed in an extensive ALPHABETICAL INDEX at the beginning of the book. Joan, Josep and Jordi Roca work to "give back to society what society gives us". The pages of the book also present projects of all kinds set up by the brothers. Among them, the book includes a fold-out catalogue of wild plants from the surroundings of El Celler de Can Roca.CCR also publishes in its 560 PAGES a section in which the Roca brothers reflect, based on texts by the writer Josep María Fona-lleras, on concepts that inspire their actions and creations: Academicism, Chromaticism, Innovation, Freedom, Memory, Landscape, Perfume, Product, Sense of Humour, Tradition and Wine. Concepts that inspire a restaurant that, as Joan Roca says, is "a long-term project. A life, a path".

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