by Rafael Anson Oliart · Lunwerg Editores · tapa dura · ISBN 9788497850513
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«Las conservas de pescados y mariscos en la gastronomía del siglo XXI» is the gastronomy book by Rafael Anson Oliart (224 pages, hardback).
The book reviews the history of fish and seafood preserves and places it in modern gastronomy. Most of it consists of recipes by chefs such as Ferran Adrià, Andoni Luis Aduriz, Juan Mari Arzak and Martín Berasategui, showing the nutritional and culinary possibilities of these preserved products.
It is volume 1 of the General collection from Lunwerg Editores, published in Barcelona in 2007; the text is in Spanish.
The book is aimed at cooks and gastronomy enthusiasts interested in cooking with preserved fish and seafood.
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