By Sandra López, Mario Rodríguez and Ana Vega

January 15, 2020

 

The Mugaritz maestro holds forth on the basic liquid that never features in recipes 

 Andoni Luis Aduriz rounded off a Reale Seguros Madrid Fusión […]

January 15, 2020

Begoña Rodrigo turns roots and tubers into the protagonists of her dishes in La Salita. 
 In order to understand Begoña Rodrigo’s cuisine one has […]

January 15, 2020

The Cabaña Buenavista chef presented two new culinary applications: silk as a foodstuff and creation of a solid paper electrospun by a machine with positive […]

January 15, 2020

A really practical master class about the use of pressure cookers in haute cuisine has hogged the limelight and attracted a lot of attention on […]

January 15, 2020

Sergio Bastard, from La Casona del Judío, shows that essential cooking can be the most complex. “It is one thing to cook and another thing […]

January 15, 2020

A Michelin-starred chef alongside sailors and fishermen to pick up the catch he will be using in the kitchen later is not something you see […]

January 15, 2020

Look for the best ham croquette at the Iván Cerdeño restaurant in Toledo. According to Joselito, it is made by Alberto García Escudero. For yet […]

January 15, 2020

Koji Kimura (Kimura Sushi, Tokyo), Japan’s master of fish ageing, presented the qualities of fish aged in salt at Reale Seguros Madrid Fusión 2020, in […]

January 15, 2020

The BonAmb chef extols the virtues of agnei ibérico lamb and latón pig, both products of Aragón. Alberto Ferruz set out on a dual trip […]

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