The naked kitchen

Description

We are witnessing the decline of domestic cuisine and the unstoppable decline of Mediterranean gastronomic culture? The McDonaldization of homes and even large restaurants is an unstoppable process? We should be proud of a kitchen, the molecular or technoemotional - championed by Ferran Adrià and his cohort of followers -, that fills our plates with gelling agents, laboratory stabilizers and emulsifiers? Santi Santamaria tries to answer these and other questions., the Spanish chef with the most Michelin stars, in an atypical and suggestive book, no magic recipes, peppered with personal and professional memories and references, written outside of the prevailing fashions and against show cooking by someone who has been stuck in the kitchen all his life and who, above all, has an extraordinary love for Mediterranean cuisine. It is intended to stimulate dialogue, open a public debate on the future of our gastronomy and stir the consciences of an anesthetized citizenry who, in many cases, and in the opinion of the author, seems to have given up on quality and taste for food.