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News | Apr 11 2018

The Secrets of Cooking with Cava

New book turns to top Spanish chefs for ideas about cooking with Cava.

 

While the many qualities of Spanish Cava are no secret, it is possible that the best techniques or methods for cooking with this quality sparkling wine still remain unknown to the average chef or home cook. This is where the new book Los secretos de la cocina del cava (The secrets of cooking with Cava), published by Planeta Gastro (2018), comes into play.

This book – which has a prologue by Rafael Ansón, the president of the Spanish Real Academía de Gastronomía (Royal Gastronomy Academy) – offers a wealth of information on this topic, compiled by some of the greatest chefs of our era: Albert Adrià, Andoni Luis Aduriz, Juan Mari Arzak, Martín Berastegui, Jordi Cruz, Joan Roca, Carme Ruscalleda, the Torres brothers, and Óscar Velasco. Their contributions include a range of recipes made using Cava, as well as recipes that pair particularly well with this Spanish sparkling wine.

Additionally, famed Spanish cocktail masters like Javier de las Muelas, Damià Mula and Carlos Peñaranda, have added a selection of fabulous cocktails made with cava.

Finally, Los secretos de la cocina del cava, provides readers with a wealth of practical information regarding Cava – its origins, how it’s made, different types of Cava, how to store and serve it, etc. – from Guillermo Cruz, named the “Best Cava Sommelier in Spain.”
 

Additionally, famed Spanish cocktail masters like Javier de las Muelas, Damià Mula and Carlos Peñaranda, have added a selection of fabulous cocktails made with cava. Adrienne Smith /@ICEX
Cava
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