El Celler De Can Roca

Joan Roca, Josep Roca, Jordi Roca

Date Published :
November 2016
Publisher :
Grub Street Cookery
Illustration :
four color throughout
Format Available    QuantityPrice
Binding : Hardback
ISBN : 9781910690291
Pages : 480
Dimensions : 6.75 X 9.75 inches
Stock Status : In stock


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 color 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.


"In this redux English version, El Celler De Can Roca tells the story of the three Michelin-starred Catalan restaurant. Starting with the history and philosophy that fueled the Roca brothers' passion and followed by recipes and techniques imparted by them, this book gives a good glimpse into one of the world's best restaurants."

- Epicure News, January 2017

"It is extremely difficult to put into words the importance and magnificence of this cookbook... El Celler is inspiring. It's challenging, to be sure, but never intimidating. It makes you want to reserve a weekend day, and night, to enjoy the pleasures of food from the best restaurant in the world. This is a perfect cookbook, one that you will happily use for decades."

- Cooking by the Book, January 2017

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