9781910690451
9781910690451.IN019781910690451.IN029781910690451.IN039781910690451.IN049781910690451.IN059781910690451.IN069781910690451.IN079781910690451.IN08

Akelare

New Basque Cuisine

Pedro Subijana

£30.00

After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelaŕe, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak.

Here in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelaŕe’s style, as well as an insight into the work of the kitchen and its extensive team.

Format: Hardback
Extent: 240 pages
Dimensions: 260 x 260mm
Categories: , .
Publication Date: 22 September 2017

After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelaŕe, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak.

In the words of Subijana, ‘New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers’.

Above all, he says, ‘Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one’.

His restaurant Akelaŕe (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastián, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world.

Here in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelaŕe’s style, as well as an insight into the work of the kitchen and its extensive team.

Pedro Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine.

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