Television broadcasts and the work is achieved with determination, this is the case of the winner of the Top Chef television contest, Begoña Rodrigo, who has been in the kitchen for twenty years, developing and innovating, and currently in the restaurant La Salita de Valencia, which is his property.
As with any teacher, his creation now reaches us summarized in 256 pages, full of passion, detail and a lot of know-how, so the balance of all these years is concentrated like the good broth in the lines of the manuscript.
The Taste of Elegance, is the work, and its creator, divided into four large blocks, the culinary preparation in its stoves. The Taste, the Technique, from the Global to the Local and the Aesthetics of Elegance.
Within each one of them, the recipes or elaborations are collected and detailed with exquisite taste, to make known to the reader, a lover of gastronomy, all the value of the pillars of their cuisine.
Its reading and development, exudes professionalism and a lot of technique, being very suitable for lovers of cooking, but with a lot of baggage in it.
An ode to Valencian and Mediterranean dishes, which is detailed in detail with the main values and norms within the new contemporary cuisine.
Dishes that have launched it to stardom such as the Glazed Tuna Brain, the Plankton Fideuà, the Spicy Onion Soup with Squid, the Quisquillas wrapped in smooth cabbage and coconut, or The Garrofón and Rabbit, could not be missing among its elegant pages.
To give color and content to the book, on the cover and the back, one of the most demanded in his restaurant is presented, the Pickled and Salted Salad, full of color and above all flavor.
Gastronomic Literature does not stop presenting new and outstanding books, which surely help to spread the excellent staff of chefs who run the country’s restaurants, but also the new promises that need the promotion and dissemination of their creations, to actively collaborate in the great Spanish cuisine of the XNUMXst century.