We review recent publications or old jewels that we recommend reading during the last stretch of summer. Whether we are on vacation or if we no longer remember them, it is still time for light salads, cold soups or grilled fish. And also to savor some readings like the ones we collect on this page.
If summer is a good time to recover literary classics, in the gastronomic field there is one that cannot wait: Summer Kitchen (Debate) is a delicious recipe book that the British Elisabeth David compiled in 1955 and that should not be missing among the essentials to consult the hot months; it brings together dishes from different parts of the world, but also tells us about aromatic herbs or guides us to make jams and all kinds of preserves or to prepare a picnic in the middle of nature. And he does it with a beautiful prose that awakens not only our appetite, but also the desire to cook.
Two titles that approach Japanese cuisine from an unusual perspective: Anime. The recipe book, by Nadine Estero y Bowls
The brothers of El Celler de Can Roca released a new book in spring: CCR El Celler de Can Roca, which has been published by Montagud. Cooking, awareness and reflection in a volume of more than 500 pages essential for lovers of haute cuisine. Escribir gastronomía (Colandcol) has begun its journey with the vocation of collecting a sample of the best Spanish gastronomic journalism every year.
Two novels, one starring one of the employees of the Regency Grand hotel and loaded with mystery, The Waitress (Duomo Nefelibata), by Nita Prose, and the other by a talented cook, The Chef (Gatopardo Ediciones), by Marie NDiave.
How and why the food is arranged on the table in a certain way or the guests occupy the place they occupy, or how and why the forks burst into our daily lives. These are some of the issues that Margaret Visser analyzes in The Table Rituals (Antoni Bosch Editor). If these also allow us to understand our relationship with cooking, the way in which each people and each culture uses spicy foods also says a lot. In Mejor si pica (Planeta Gastro), Anilú Cigüeñas takes an interesting journey through the world of those flavors that awaken our senses and lift our spirits, if we are able to resist their intensity.
Don't miss the succulent interior monologue over an aperitif on a bistro terrace in the Parisian neighborhood of Montparnasse in Metaphysics of the aperitif (Peripheral), by Stéphan Lévy-Kuentz. And, before it gets cold, enjoy summer dinners with the recipes proposed by the Greek Myrto Kalle in Sopars a la fresca (Rosa dels Vents). Tables where the best, always, is the pleasure of meeting and sharing.
