- Libros
- GASTRONOMIA
- TICKETS EVOLUTION (ENGLISH)
- Libros
- GASTRONOMIA
- TICKETS EVOLUTION (ENGLISH)
English
Synopsis TICKETS EVOLUTION (ENGLISH)
There is no time for boredom at the restaurant Tickets, where engagement and good company are the order of
the day. Indeed, fun has been the key ingredient in the restaurant's cuisine since Albert Adrià opened its doors in
2011 with the Iglesias brothers, Pedro, Borja and Juan Carlos. It has become a benchmark for Barcelona's restaurant
scene ever since and its recipes have clearly evolved, though without losing any of their freshness or magic. Today the
dishes at Tickets have fully transcended the concept of the tapa. So, this is not a tapas book! Albert Adrià invites us
once again to walk through the doors of Tickets, where diners become actors in a film, performers in a vaudeville
variety show or in a chorus line. Strawberry tree with elderflower and kimchi, Porex with Kalix caviar, Prawns in
frozen salt, Saffron sponge with bread soup, Cannibal chicken with cassava bone and the oyster dishes, like Grilled
oyster with black chanterelle tea, are just a sample of the nearly 100 recipes disclosed in this book.
the day. Indeed, fun has been the key ingredient in the restaurant's cuisine since Albert Adrià opened its doors in
2011 with the Iglesias brothers, Pedro, Borja and Juan Carlos. It has become a benchmark for Barcelona's restaurant
scene ever since and its recipes have clearly evolved, though without losing any of their freshness or magic. Today the
dishes at Tickets have fully transcended the concept of the tapa. So, this is not a tapas book! Albert Adrià invites us
once again to walk through the doors of Tickets, where diners become actors in a film, performers in a vaudeville
variety show or in a chorus line. Strawberry tree with elderflower and kimchi, Porex with Kalix caviar, Prawns in
frozen salt, Saffron sponge with bread soup, Cannibal chicken with cassava bone and the oyster dishes, like Grilled
oyster with black chanterelle tea, are just a sample of the nearly 100 recipes disclosed in this book.
EAN
9788490569146
Editorial
Year of edition
2018
pages
272
Binding
Tapa dura
Idiom
English
Collection
GASTRONOMIA
High
269
Width
215