Last year I received an assignment from the association CAAE (Comité Andaluz de Agricultura Ecológica – “Committee on Andalusia Organic Agriculture”) to produce the second edition of the book “Puro Sabor” (Pure Flavor), except this time at the national level. Seventeen restaurants offered a complete menu of organic products, emphasizing the importance of sourcing them. I visited one restaurant in each community in Spain and all provided a unique and exciting experience. Martín Berasategui, Quique Dacosta, Toño Pérez, Francis Paniego and Kisko García, among other restaurateurs, were chosen for the second edition.
This book is an important means of demonstrating the great diversity of organic products and their many uses in the kitchen. We hope to change the current image of an organic product to that which attracts contemporary chefs. That way organic products will become more prevalent and help improve the health of all. The prologue of the book has been written by José Carlos Capel, which only adds to already excellent piece of work.
This book is an important means of demonstrating the great diversity of organic products and their many uses in the kitchen. We hope to change the current image of an organic product to that which attracts contemporary chefs. That way organic products will become more prevalent and help improve the health of all. The prologue of the book has been written by José Carlos Capel, which only adds to already excellent piece of work.
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