Seafood is one of the star dishes of the great restaurants in Spain, and the methods of preparation are legion. Varieties from the Atlantic and the Cantabrian and Mediterranean Seas are especially highly soughtafter. The fruits of the sea are absolutely essential to a good diet, and its traditions and its talented artisans have made Spain a paradise for lovers of seafood. This book shines a light on the exceptional gastronomical wealth of the sea, with prestigious chefs specializing in seafood lending their creations to the present text—great masters from great restaurants like Joan Roca (El Celler de Can Roca), Ángel León (Aponiente), Rafa Zafra (Estimar), Aitor Arregi (Elkano), Martín Berasategui (Martín Berasategui), Elena Arzak (Arzak), Nacho Manzano (Casa Marcial), Quique Dacosta (Quique Dacosta), Jesús Sánchez (Cenador de Amós), Susi Díaz (La Finca), Eduard Xatruch, Mateu Casañas, and Oriol Castro (Compartir y Disfrutar). An immense pleasure for lovers of fine seafood.
Seafood frequently has pride of place on the finest restaurant menus, and more and more restaurants are making it a specialty.
Top