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La cocina al desnudo
Santi Santamaria, el cocinero español con más estrellas Michelin, ha escrito un libro atípico y sugerente, salpicado de recuerdos, escrito al margen de las modas imperantes y contra la cocinaespectáculo. Con él pretende estimular el diálogo y abrir un debate público sobre el futuro de nuestra gastronomía.
- GenresGastronomy
288 pages, Hardcover
First published January 1, 2008
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26 people want to read
About the author
Santi Santamaria Puig
16 booksSanti Santamaria i Puig (Sant Celoni, Catalunya, 26 de juliol de 1957 - Singapur, 16 de febrer de 2011)fou un cuiner català, propietari del restaurant El Racó de Can Fabes.
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Displaying 1 - 2 of 2 reviews
August 1, 2015
‘As long as our society doesn’t change, the kitchen of consumerism, however excellent it might look, will always be just cooking, while the art may hide in some corner with pots waiting to be washed by work-worn hands of a recent immigrant from Senegal’. Santi Santamaria, ‘La cocina al desnudo’
‘La cocina al desnudo’ by Santi Santamaria is not an easy read. Why? He’s pondering on the ethics of the food market, the standards of chefs and multinational producing companies and their responsibilities, and asks questions like whether cooking can or cannot be considered art. Santi is (was, sadly) a famous chef, but there is not a single recipe in the book.
Although this is not exactly a page-turner, it is an important book to understand the classical Spanish approach to cooking, which is called ‘cocina del producto’, the kitchen of the product. And this approach is immensely beautiful. The way Santi describes cooking with his native Catalan mushrooms is pure poetry, even if some words can only be explained as ‘Catalan mushroom’, ‘another Catalan mushroom’, since these are not sold at your local supermarket if you don’t live in Catalonia. The book is a huge inspiration to buy local and cook local.
Some more thoughts and observations on the book are in my blog on art, food and wine: http://artfoodwine365.com/?p=1748
‘La cocina al desnudo’ by Santi Santamaria is not an easy read. Why? He’s pondering on the ethics of the food market, the standards of chefs and multinational producing companies and their responsibilities, and asks questions like whether cooking can or cannot be considered art. Santi is (was, sadly) a famous chef, but there is not a single recipe in the book.
Although this is not exactly a page-turner, it is an important book to understand the classical Spanish approach to cooking, which is called ‘cocina del producto’, the kitchen of the product. And this approach is immensely beautiful. The way Santi describes cooking with his native Catalan mushrooms is pure poetry, even if some words can only be explained as ‘Catalan mushroom’, ‘another Catalan mushroom’, since these are not sold at your local supermarket if you don’t live in Catalonia. The book is a huge inspiration to buy local and cook local.
Some more thoughts and observations on the book are in my blog on art, food and wine: http://artfoodwine365.com/?p=1748
March 14, 2011
Santi Santamaria é um encrenqueiro e também um utopista, mas tem conteúdo. Traz à discussão pontos importantes da culinária/gastronomia/alimentação nos dias de hoje. Mas o livro é pros fãs da Gastronomia mesmo.
Displaying 1 - 2 of 2 reviews