Montagud Collection

Melba No. 2

Melba No. 2

This is the second edition and compares favourable with the first edition. These books are a colloboration of the magazine Pastry Revolution produced by Montagud but in Spanish. This is in english and has leading articles from very well known patisserie chefs. They include Josep Rodriguez,Martin Benn, Regis Marcon,Roger Van Dame and Sergi Aymani. There are many more. For those who love patisserie this is a must.
$70.00
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3 Quique Dacosta

3 Quique Dacosta

With texts in both Spanish and English, the book traces the creative experiences of this three-Michelin-star chef during the year that he was granted his prestigious third star. The story begins one week before the annual Michelin ceremony when Dacosta travels to Monaco on the invitation of Alain Ducasse, to celebrate the 25th anniversary of this chef's Le Louis XV restaurant at the Hotel de Paris. The book commences with a journey through Dacosta's experiences on that trip, from the moment he...
$172.00
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Anarkia

Anarkia

115 creations, 478 recipes, 102 step by step instructions and over 2000 photographs spread over 560 pages. Enough? Of course not. Within all of this you will get in-depth descriptions of pastry techniques and fundamental dessert making ingredients. How chocolate is made, how to temper chocolate, how to use different types of sugar. Ice creams, oils, cold infusions, distillates and much more. So as you can see Jordi Roca holds nothing back in the Anarkia book. You will get it all, so if you want...
$215.00
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Apicius 23

Apicius 23

Apicius, published every six months (May and November) features content based exclusively on the creations of prestigious chefs from all over the world and on the latest techniques of the gastronomic scene. Apicius, awarded as Mejor Publicacion (Best Journal) by the Spanish National Gastronomy Prize, has just been branded as the best publication in the world at the Gourmand World Cookbook Awards, the Oscars of haute cuisine journalism. Apicius offers contents based in the creations of...
$65.00
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Apicius 26

Apicius 26

Every word, every recipe, every paragraph, every protagonist.. Everything that makes up Apicius 26- the new edition revolves around excellence. Its aim is clearly expressed by the very cover of this publication, which shows ôTextures of Lobsterö by Azurmendi. The 224 pages of this twenty sixth issue also demonstrate how Spanish haute cuisine has surpassed all the precepts set by the revolution bought about by El Bulli. The emotions that Eneko Atxa Azurmendi and Josep Roca are able to arouse...
$65.00
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Apicius 27

Apicius 27

With this twenty-seventh edition, Apicius has crossed the 6000-page mark. The weight of this paper makes us responsible. Even more than we already were... We will continue, we are continuing. And, on this occasion, we are doing so with a taster menu that will be a revolution through the following 224 pages. It is bristling with authenticityàand with risk. "Apicius 27 wants to delve even deeper into different projects, from the most influential international ones to restaurants born from a...
$78.00
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APICIUS 28

APICIUS 28

The latest Apicius maintains the high standard that you have become to expect. This issueshighlights many of the outstanding chefs from Spain including Guliierno Cruz from Mugaritz, Benito Gomez from Bardal,Dani Serra from Can Dani and Marcos Moran from Casa Gerado. There are others. You will not be disappointed with this issue as it again shows the innovation and outstanding skills that are derived from todays Spanish chefs.
$65.00
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Caldosbroths

Caldosbroths

Ricard Camarena has written ôBroths, the Code of Flavourö together with the publisher Montagud Editores. The book, one of the most eagerly awaited on the gastronomic scene, explains how Ricard Camarena has come to transform the very foundations of cooking itself. All the types of broths the cook uses to prepare his dishes are also examined; their key points are detailed and practical explanation is given via some of this Spanish chefÆs most iconic recipes. ôFlavour is the essence of my...
$135.00
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Casa Solla Pepe

Casa Solla Pepe

Chef Pepe Solla (Casa Solla) invites you on a personal journey through the pages of this book. You will discover the rivers, estuaries, seas and hills of his land. You will smell the salty air, the forests, and even the blood of its creatures. You will feel the damp fog, the sea breeze and the sun on your face, and also the unending hours of hard work in the pursuit of excellence. You will taste the sea, the vegetable gardens, the diversity of its meats, and the tradition of Galician pastry....
$126.00
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Cocktail Cuisine

Cocktail Cuisine

Another super creative work from Spain. This one is all about small appetizers. You'll be dazzled by the combinations of ingredients, for sure, but even more with the presentation. These tasty morsels are presented in glasses, on spoons & sticks, on plates, in boxes, on cups and standing on their own. Some sweet, some savory and mostly a combination.This book is a top-seller in Spanish. It is available here in English for the first time. It includes over 70 beautiful full color photos. 214...
$110.00
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Cooktail

Cooktail

Tapas is part of the Spanish gastronomic culture and offer a creative outlet that enables chefs to make full use of their talents. Cocktails continue to go from strength to strength creatively and innovations are the order of the day. This book blends both the skills together. The talent of Chef Mario Sandoval and bartending consultant and mixoligist Miguel Perez. There are also thirteen of SpainÆs leading mixologists included as well. Throughout its 265 pages with text in English Cooktail...
$110.00
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Dessert Cuisine

Dessert Cuisine

Oriol Balaguer is a protege of Ferran Adria who change the culinary world with the creation of the world of El Bulli. Oriol is one of the people in Spain who has changed the mentality of many pastry chefs and has brought patisserie into the restaurant world. In this book you will discover all the work he has developed during these years: dishes, cakes, techniques and concepts. This book is a must for those who have a passion for patisserie. Beautifully presented and illustrated you will not be...
$162.00
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El Celler e Can Roca

El Celler e Can Roca

El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain opened in 1986 by the Roca brothers. The restaurant is compared favouribly with El Bulli.This is an amazing book showing the definitive work of the Roca brothers. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in "A day at El Celler". Here is the history, philosophy, techniques and values of these extaordinary chefs with overr 90 detailed recipes and a collection of...
$90.00
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El Portal Del Echaurren

El Portal Del Echaurren

El Portal de Echaurren is a dream. A dream belonging to a man: Francis Paniego. The dream was sown in his head long before he even knew what would become of it. It is a dream rooted in a valley with paths that lead into the essences of fresh grass and of dry leaves, and the essence of soil and tradition. And, above all, onto family. Francis Paniego was awarded the National Gastronomic Prize as the best chef in Spain in November 2012. A year later, the Michelin Guide bestowed on El Portal del...
$85.00
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Irreductible Diego

Irreductible Diego

Born: 1 July 2014; Name: DSTAgE. Weight: irrelevant. This is the first gastronomic delivery in which the true weight is conferred on the customers, and not the newbornÆs ideology. And that is the greatness of this gastronomic concept. Everyone who gets close, whether for enjoyment or merely to visit, by design or not, has already become part of the DSTAgE universe. Like a mantra, Diego Guerrero cannot stop evoking the wonderful things that are happening to him. It is his way of pinching...
$133.00
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La Tasquita De Enfrente

La Tasquita De Enfrente

This book includes 30 fabulous creations . These creations are presented with the vast knowledge of the author who reveals essential details of the elaborations. There is also a profuse explanation about the product or about the preperation it needs. The images as all the pictures that appear in the whole book are giving clear detailed step by step process. For instant the celebrated"Goana tripe" honoured as the most quintessential dish by Gastronomomic Academy of Madrid.
$135.00
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Masa Madre Sourdough

Masa Madre Sourdough

Flour, water and salt. Just that. Sourdough is in fashion. The use of sourdough, in its different varieties, is nothing more than a return to the origins of breadmaking following a long interval when chemical yeast was introduced for making bread. This part of the process, despite its simplicity, requires in-depth knowledge for good results: bread with the best aroma, flavour and shape. Everything is important, but an in-depth look at sourdough has, in fact, never been taken although it is...
$105.00
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Melba

Melba

Today itÆs an honour for me to write these words to introduce Melba, a publication that has come to life thanks to all that we have learnt. Melba was the last dessert that Ferran AdriÓ served at elBulli during that sweltering month in July 2011. ItÆs obviously a statement of intent. We seek excitement, in the knowledge that taking risks and having fun are part of this. As of this moment, you can enjoy 360 pages of a magazine that focuses essentially on presenting you with the work of the...
$65.00
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Melba 3

Melba 3

You may wonder where the name Melba came from. Well it was the name of the last dish served at El Bulli(which was in turned named for the dessert created by Escoffier). Interesting. This issue has a number of leading chef bakers namely Albert Adria,Eneko Alxa, Claire Damon, Yann Duytsche, Jodi Rocca, Rhian Schellshear and Toni Vera. Each dish is accompaied by a full page presentation photo so that a wide variety of styles are on display. Melba 3 is for you.
$80.00
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Miramar

Miramar

The most significant stories from these decades of work will be looked at in depth over the 320 pages of this book and the TECHNIQUES from which they stemmed will be examined. The sources of inspiration from which Paco PÚrez has drawn to create them will also be reproduced. In short, Miramar. Paco PÚrez describes how Memory, Surroundings and the Avant-garde trigger an incredible cascade of creativity that makes flavours happen.
$110.00
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Muina

Muina

Muina is a general concept that encapsulates what I am and what I offer. It enables the creative process to be viewed as a journey to the source of things, to their roots, allowing their true potential to be developed fully through the description of rounded, complete and pleasurable sensations. This is what Muina holds: a very personal representation of the world and the reality that surrounds me. Acceptance, specification and loyalty to a series of values lead me to follow the same path...
$80.00
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New Generation in Pastry

New Generation in Pastry

Eight great professionals of patisserie: Oriol Balaguer, Ramon Morato, Miguel Sierra, Isaac Balaguer, Carlos Mampel, Abraham Balaguer, Abraham Palomeque, and David Pallas offer a wide spectrum of the new era of professionals, already considered masters in their field. These acclaimed pastry chefs are a perfect example of the high level of professionalism enjoyed in patisserie today and a clear demonstration of the art and technique of the new generation. The New Generation in Pastry covers a...
$90.00
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Punto MX

Punto MX

This is a very special book. Special in that this is the first Mexican restaurant in Europe to be awarded a Michein star, The book of 448 pages,125 creations and 800 photos is indeed a masterpiece. The book is described"As ancestral as contemporary. As sparkiling as delicate." If you forte is Mexican cooking this book is for you. Another interesting twist everything is projected in black on white in the restaurants first book..
$180.00
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QUIQUE

QUIQUE

The goal of this book is to paint a picture of Quique Dacosta's universe.The text in this book is English/French. The book : 90 receipes 7 introductory texts for each year between 2000 and 2006,10 concepts, 2 additional texts one about the enviroment and the other regarding rice. High quality full colour photos throughout the book illustrate the finished dishes and much more. This is a much sort after book by one of Spains best.
$185.00
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SOUS-VIDE CUISINE

SOUS-VIDE CUISINE

Sous vide as a CULINARY TECHNIQUE and not merely a conservation procedure. This is the first premise of this work. There still seems to be a certain reticence that associates the sous vide process with industrial practices and aims that are exclusively based on profit, productivity and preservation of a product for as long as possible. But beyond these practical advantages, the sous vide process responds to objectives that are much more closely aligned with the culinary arts, such as: the quest...
$275.00
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New Products For December - Montagud Collection

Punto MX
Punto MX
$180.00

Featured Products - Montagud Collection

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