{"title":"Montagud Editores","description":null,"products":[{"product_id":"9788472121911","title":"Mediterranean","description":"Commitment, talent, respect, dedication, vigour . There are many coincidences in the gastronomic press abd critics when it comes to naming ANDREU GENESTRA's values. This has been demonstrated at the ANDREU GENESTRA RESTAURANT in Capdepera, Mallorca (Balearic Islands).'MEDITERRANEAN' is the book that reflects the perfect dialogue between product, territory, memory, flavour and technique.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56309964636533,"sku":"9788472121911","price":161.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9788472121911_2203f745-c448-4b15-a851-c10b2455ae19.jpg?v=1786032258"},{"product_id":"9788472122017","title":"Jose Carlos Garcia, Andalusian roots","description":"\u003cp\u003eJosé Carlos García challenges traditional Andalusian recipes with his technique and small doses of daring. Always with his sights set on the sea, the chef from Malaga bases his cuisine on the use of local products from the fish market or the farmers' market, although he also draws inspiration from everything, he has discovered on his travels to create his dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSTARTERS:\u003c\/strong\u003e Fine shell margarita; Warty venus clam bloody Mary; Caviar-lemon; Zurrapa spiral Sunflower seeds polvoron; Chorizo piglet; Paella biscuit; Scallop tartlet; Mushroom capuccino; Sun-dried tomato and smoked sardine rosette; Sea urchin cream, cava foam and apple; Malaga salad on a brick pastry toast; Parfait, px and amaranth; Gin-greapfruit; Parmesan sablé with payoyo cheese cream; Pressed potato with ronda butifarra sausage tartar; Tequila sunrise; Oyster with ham gelatine; Fried almond\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMAIN COURSES:\u003c\/strong\u003e Lamb neck and chestnuts; Coconut and prawn ceviche; Quisquilla shrimp with roasted pepper soup; Roasted artichokes with squid and manzanilla wine foam; Norway lobster ravioli and foie gras sauce; Lobster, roasted peppers and ponzu; Sea bass, liquid potato, parsley and gazpachuelo; Mountain gazpachuelo, trotters and prawn stew; Pigeon and beluga lentils; Veal cheeks with red cabbage; Red mullet, curry gnocchi and cauliflower; Garlicbeet Porra, smoked sardine and mustard; Ajoblanco, red wine and citrus peels granita; Herring, cream, dill and apple Beetroot rice; Lobster with mashed potatoes; Elver crêpes; Red prawns, avocado purée and pipirrana foam; Cod, beurre blanc and spinach; Baby squid stuffed with; Spanish black pudding with hollandaise sauce; Roasted John Dory and mild marinade; Monkfish, grapefruit and citrus fruit; Veal sweetbread, pomegranate and parsnips; Hake with roasted poultry broth; Iberian pork tenderloin steak in potato papillote; Sirloin Café de Paris; Norway lobster, ash and onion puree; Vichyssoise, eel and bergamot; Prawn ravioli with apple foam; Trotters with banana; Mackerel and cabello de ángel coca\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDESSERTS: \u003c\/strong\u003eAlgarrobo tart; Cheese and pistachio tart; Crêpe suzette Café de Paris; Tocino de cielo; Crispy nest with lemon peel ice cream and banana vanilla toffee; Vanilla and raspberry; Carrot and curry cream; Pumpkin panna cotta; Pineapple with peppermint granita; Coffee crème brûlée with liquorice ice cream; Pears in red wine with sheep's milk ice cream\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56309992358261,"sku":"9788472122017","price":161.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9788472122017_3e9431ab-bf2f-4d94-8dfd-2928434dc7c4.jpg?v=1786032258"},{"product_id":"9788472121638","title":"Casa Solla","description":"In November 2016, Casa Solla (Pepe Solla, Poio, Pontevedra, Galicia, Spain) will turn 55. A number, that for Pepe Solla - the second generation at the helm of this establishment - revolves around another unique and magical creation that will soon make its appearance. His first book; Casa Solla. Pepe Solla. When the Ancestral Becomes Eternal, published by Montagud Editores.\u003cp\u003eIts 256 pages take you on a trip around Galicia, the region in the northwest of Spain that is home to this exceptional restaurant, which continues to push the limits of everyday cuisine. In his first book, this chef takes us on a culinary journey that begins with producers who are unique, resolute and committed to their surroundings, and ends with diners. It is they who, in his opinion, give everything in gastronomy meaning.\u003c\/p\u003e\u003cp\u003eAs both an ambassador and lover of his homeland, this chef has spent years silently transforming the culinary landscape of Galicia and, in doing so, he has managed to go not only beyond the region's borders, but also those of Spain. Every dish that he creates carries his own personal mark. Each one encompasses a personal and practical vision that always offers a sincere and profound tribute to a land to which he says he will always feel indebted.\u003c\/p\u003e\u003cp\u003ePepe Solla thus presents us with not just Galicia, but his Galicia. This journey takes in mountains, vegetable gardens, markets, rivers and seas. It pauses and comes together in a unique restaurant. And it ends elegantly on the palates of all those who sit at its tables. It is the way that this cook envisages converting the ancestral into something eternal. He acknowledges a special region with a unique pantry that he has repeatedly praised throughout his extensive and brilliant career. He describes all of this in detail, along with a wide-ranging and in-depth selection of some fifty recipes. Not only do they include some of the classics that helped make a name for the restaurant decades ago, but also two mainstays of Galician cuisine - octopus a feira and empanada -, both described in detail by the chef.\u003c\/p\u003e\u003cp\u003e\"This book will make Pepe Solla's region known all over the world. It offers a journey via raw ingredients and their resulting creations, as well as to the soul of a restaurant's cuisine through it's chef's most intimate reflections,\" explains Jãvi Antoja de la Rosa, head of publishing at Montagud Editores and the editor-in-chief of this book.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56311147037045,"sku":"9788472121638","price":133.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9788472121638.jpg?v=1786032257"}],"url":"https:\/\/backstory.london\/collections\/publisher-montagud-editores.oembed","provider":"Backstory","version":"1.0","type":"link"}