About the book:
El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an ‘outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics’.
The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in ‘A day at El Celler’.
Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organized according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromaticism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humor.
Publisher: Grub Street Publishing
Publication Date: 2016
Size: 250 x 175mm
About the authors:
They’re arguably the most well regarded culinary trio in history, but the Roca brothers—Joan, Josep, and Jordi—began their culinary careers in a family-owned bar, where the Roca matriarch served classic Catalan cooking to a local clientele. Within a few years of opening a restaurant annex to the bar in 1986, the brothers began to change and challenge the face of modern cuisine, with Joan taking the helm of savory cuisine.
But first, Joan enriched his roots with culinary school in Girona and extensive travel, including mentorship from Chefs Frédy Girardet and Joël Robuchon. Only then did Joan and his brothers begin down the road less culinarily traveled, with Joan working in savory as his brothers tackled the liquid and sweet sides of El Celler de Can Rocathe whole operation built on a kind of creative synergy. The story is well known in Spain and beyond: El Celler de Can Roca is now number two on San Pelligrino’s “The World’s 50 Best Restaurants” list, and in 2009 the family bar-turned-restaurant earned its third Michelin star.
In September 2007, the trio transferred the restaurant operations to the Torre de Can Roca, 200 meters away, gaining space for the kitchen and dining room. And while they cook with heart—like their mother—the trio has continued its devotion to research, collaborating with the Alicia Foundation and publishing their research with the Barcelona Vanguardia conference in 2010. 2013 saw Joan and his brothers launching two outlets in Barcelona’s Hotel Omm: Roca Moo, a modern Catalan re-launch of their original Restaurante Moo, and Roca Bar, with more casual but no less creative gastronomy. And in August of 2014, El Celler literally hit the road with “Roca & Roll,” the Rocas’ response to myriad requests to open restaurants worldwide, bringing El Celler on a culinary tour to cities across the globe.