With a title that translates as “the flavor of elegance,” it might seem that this book from the chef of La Salita in Valencia, Spain, is largely about presentation, especially because it does boast some remarkably beautiful photos of plated dishes. But for Rodrigo, whose culinary training was all outside Spain, elegance arises from flavor harmony as much as from plating style.
And it certainly does not prevent her making use of unusual or rustic ingredients, such as razor clam offal in a ravioli filling, tuna brain, and fermented glutinous rice. It also frees her to cross familiar lines between sweet and savory, as with a dish of gently blanched vegetables served with a curry and mint ice cream. Unconventional and surprising.
In English and Spanish. Color photographs throughout. Hardcover.