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OP: La Cocina de los Valientes

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by Pau Arenós

Ediciones B, 2011. Hardcover. Very Good. First printing.

Journalist Pau Arenós’ La Cocina de los Valientes (2011) is an exciting documentation of modern Spanish culinary history. He begins with a “genealogy” of chefs, mapping out the French influence that preceded the Spanish culinary revolution, which Arenós explicitly attributes to Ferran Adrià’s work in the mid-1990s. Arenós then goes on to describe the ways in which restaurants and chefs made their marks on the industry, when new techniques and trends emerged, and the philosophies behind them all.

An invaluable resource for anyone interested in understanding the paths culinary evolution and innovation have taken in the 21st century.

Although the book was revised and expanded for a 2019 edition, ours is the original 2011 first printing in excellent condition. It is a former library book with all the stickers, stamps, and affixed mylar that comes with that. Otherwise, we would’ve described it nearly as Near Fine. Issued in Spanish only, alas. 

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