OP: La Cocina de Akelarre
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Editorial Everest, Spain, 2002. Hardcover. Very Good.
Leading the Spanish culinary revolution, decades ahead of Ferran Adria’s innovative molecular gastronomy approach, was and is Pedro Subijana (1948– ), chef and owner of San Sebastian restaurant Akelarre in the Basque region. The restaurant received its first Michelin star in 1978 and its third in 2006.
La Cocina de Akelarre (2002), published well into an already established and decorated career, applies a retrospective look at Subijana and his work, weaving the chef’s personal philosophies among the recipes which embody them. Everything, ultimately, is in celebration of Basque culture and cuisine—preserving, reviving, and evolving.
While having the appearance of refined restaurant food, the dishes retain an appealing rustic simplicity. There are peas and baby potatoes in chicken stock with herbs; snails flambeed in cognac and Jerez and served in puff pastry; pan-fried cod with sweet pepper chutney; and pigs’ trotters with yogurt and cider curd, garnished with fried carrots.
Our copy is Near Fine in a lightly worn, Very Good, dust jacket. Published in Spanish only.
