Vegetable haute cuisine in 80 recipes

Green cuisine is a true tribute to the raw material and the vegetable product of our country.

Chef Rodrigo de la Calle This publication highlights how you can create in the kitchen in a healthy way, and get signature creations with gourmet finishes, available to everyone.

The key is in his best allies for culinary preparation and that in recent years have catapulted him to the top of the world panorama of restoration, seasonal vegetable products, grown and cooked with care and great care.

We are before the great renovator of the green kitchen in Spain, and its signature haute cuisine through basic products such as vegetables, which bring us even closer to our cultural past, but now from a much more avant-garde perspective.

Disciple of Martin Berasategui and forged later in the kitchens of other masters such as Luis Adúriz, Paco Torreblanca and Quique Dacosta, Rodrigo de la Calle He has created his own style of cooking based on respect for the environment, focused on the vegetable product, which he practices daily in the restaurant of the hotel in the Sierra de Madrid of the “greenhouse” in the town of Collado Mediano.

Something so everyday in our diet can be dressed up with the preparation and wise advice of a master chef who has been working for years to get the best out of every product on earth.

Author gastronomy within everyone’s reach

The book is an exciting journey through the world of cooking with vegetables throughout 80 recipes creative, simple and above all really tasty.

In a hardcover format, under the tutelage of the publisher Planet Gastro, this manual of the Green Kitchen, where throughout its pages we will enter a fantastic monument to the best of each place and station.

Basing the dishes on simple and affordable recipes, it builds its content from a categorization as if we met in the seasons of the year.

Products that go unnoticed or are generally used in kitchens as accessories or garnishes, take center stage, thanks to the wise advice on handling and preparation that the author tells us about in each of the recipes from the book.

There are not only vegetables, leaves, flowers, roots or seeds, they take on a life of their own and are part of the essential content of this Green kitchen that will not leave you indifferent, also if we strictly follow the postulate of its author, we We will realize that something will move inside the body of the one who dares to elaborate them:

“Everyone likes vegetables, but they don’t know it yet”