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 soar, or bond a little bit more with the earth. We can also express gratitude and devote time to our loved ones. We hope you will enjoy the adventure.
Joan Roca, formado en la Escola d’Hostaleria i Turisme de Girona, creció en el restaurante familiar, Can Roca. Con sus hermanos, Josep y Jordi, dirige El Celler de Can Roca, reconocido como el mejor restaurante del mundo en 2013 y 2015. Su cocina combina tradición y modernidad, destacando por su enfoque en la cocción controlada al vacío. Además de su éxito en la gastronomía, Joan es un promotor de la investigación y la sostenibilidad, y ha sid...
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