Cenador de Amós is a Michelin 3-star restaurant in the Spanish region of Cantabria, west of the Basque country on the Bay of Biscay.
Chef Jesús Sánchez is strongly committed to the use of locally grown foods and catch from the great Bay. This handsomely photographed book reveals his sophisticated treatment and presentation of those ingredients in ways that can easily provide inspiration to chefs and cooks working far from Spanish shores.
The dramatic quality of many of his dishes depends on intricate technique. What might sound like a simple dish of leek, herbs, and cod sauce begins with roasting the leeks, carefully removing the outer most layers, roasting the remaining layers again, and then reassembling the leek with the colorful herb leaves between the layers. The effect is visually stunning, and of course, adaptable to many flavors.
Just as arresting: lobster with bone marrow and caviar; oyster in pickled carrot sauce; squab heart with beet and raspberry; fig confit tart.
Vivid plating photography.
Hardcover. Color photographs throughout. In Spanish and English.