El Celler De Can Roca

The three Roca brothers—Joan (chef), Josep (sommelier), and Jordi (pastry chef)—are among the great twentieth century Spanish restaurateurs leading the country’s culinary scene. In 2013, after almost thirty years in business together, and a third Michelin star, the Rocas finally put together their first truly grandiose restaurant book.  El Celler de Can Roca, however, excels in painting a full picture of the creative process. Each brother injects his own personality and philosophy into the prose, while stunning color photography and explicit recipes provide concrete resources for those ready to get to work. The dishes are exquisitely plated and often reveal the playfulness of Spanish haute cuisine—“Where there was discipline and rigidity, we try to add audacity and transgression.” Catching our eye are: The artichoke flower, consisting of fried artichoke petals, reassembled into flower form, served over a foie gras soup, topped with sliced truffles, and finished with an orange and cher