El Celler de Can Roca

by Joan Roca i Fontané, Josep Roca i Fontané, Jordi Roca i Fontané

The definitive work about El Celler de Can Roca: large format (24 x 32.5 cm), printed with the finest materials and details.

Fully illustrated in colour with photographs by David Ruano, Paco Amate and Francesc Guillamet.
It gathers the thoughts of writer Josep Maria Fonalleras in “A day at El Celler.”

History, philosophy, techniques, values, sources of inspiration, creative processes, over 90 detailed recipes, a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant.
An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers:

Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour

“A book in which we not only show what we do, but explain how and why we do it.” Joan, Josep and Jordi Roca

Genres: Cookbooks, Cooking, Gastronomy, Food

502 pages, Hardcover

First published April 15, 2013

About the author

Joan Roca i Fontané (1964, Girona, Catalonia, Spain) is a chef of the restaurant El Celler de Can Roca. He studied in Escola d'Hosteleria de Girona, where later he became a teacher. He worked with his grandparents and parents in their famliy business, a restaurant of traditional catalan cuisine. Today Joan is the chef of his own restaurant, together with his two brothers. Josep (sommelier), and Jordi (dessert chef). He is elaborating traditional cuisine together with avant-garde techniques, which implies research of both modern techniques and traditional recipes. Some of the techniques he uses are Sous-vide, "Perfume-cooking" and Distillation.

He has won a series of awards, including the Tou­ristic Merit Diploma from the Catalonian Gover­nment, the National Gastronomy Award for best chef by the Spanish Academy of Gastronomy, and the Best Chef of the Year award by the Lo Mejor de la Gastronomía guide. He also holds an honorary doctorate degree awarded by the University of Girona.

El Celler de Can Roca has been received warmly by critics, and holds three Michelin stars. In 2013, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011 and 2012. In 2014, it was ranked second and in 2015, it was once again named the best restaurant in the world.

Reviews

[Vladimir Semenov · Rating 5 out of 5]

Excellent read for a professional chef. Tons of inspiration and ideas.

[Ofer Yakov · Rating 5 out of 5]

Excellent, except for the small font in the newer and cheaper version.