About the book:
Mario Sandoval who has elevated his family’s Madrid restaurant Coque to international acclaim through his focus on overlooked traditional ingredients, partners here with Miguel Pérez, a well-known mixologist, to create an exciting line-up of tapas, each paired with a unique cocktail. Hare with chestnuts, foie gras, and truffle, for instance, is matched with a quince, ginger, and star anise purée spiked with Courvoisier VSOP.
The book presents 40 tapas recipes created by chef Mario Sandoval (winner of the Spanish National Gastronomy Award) and 40 cocktails bearing the unmistakeable signatures of bartender, consultant and instructor Miguel Pérez and thirteen of Spain’s leading mixologists. They are Carlos Moreno (StreetXo), Miguel Ángel Jiménez (Platea Madrid), Natalia García (Boca Chica), Yanaida Prado (Milano Cocktail-Bar), Mario Villalón (El Padre), Alberto Pizzaro (Bobby Gin), Ramón Parra (Innside by Melià Hotels), Giuseppe Baldi (The Banker’s Bar at the Mandarin Oriental Barcelona), Manu Iturregui (Residence), Adrian Sehob (Punk Bach), Juan Valls (El Niño Perdido Cocktail Bar), Tatiana Pertegato (Boca) and Jordi Baqués (Mutis).
Throughout its 265 pages, with text in Spanish and English, Cooktail responds to a number of challenges. Mario Sandoval shows off the depth of his talent by creating a miniature version of haute cuisine. The 40 tapas recipes in this book are much more than simple accompaniments for a drink. Miguel Pérez delves into the origin of flavors and offers cocktails that are the result of his investigation into the roots of each product and of his painstaking study of perfect execution and service. Both chef and bartender go to great lengths to show that there’s more to drinks than wine.
About the author:
Mario Sandoval this chef is at the helm of Coque restaurant, and of Columbus, the gastronomy project that the Sandoval Family has set up in Casino Gran Madrid on the Spanish capital’s Paseo de Recoletos. Within his Archaeology of Flavors concept the chef has also been investigating the vegetables typically used in Madrid, in addition to the suckling pig and the egg, among others. Mario Sandoval is the holder of a Michelin star.
Miguel Pérez this bartender, consultant and instructor has been involved in the world of mixology for over ten years. He has always stood out for his impeccable style, which his personal touch has made truly unique. He is an expert in food pairing, a true enthusiast of Tiki culture and he has his place at the leading edge of those mixologists who apply techniques usually reserved for cooking to their creations. He is currently delving into the origin of flavors behind the bar at Columbus.
Publisher: Montagud Editores
Publication Date: 2015
Language: Bilingual: Spanish/English
Size: 240 x 320mm