Akelare (Español/English)

Publisher review:
Pedro Subijana has been at the forefront of the evolution of Spanish cuisine for the last 30 years, combining excellence, innovation and the avant-garde, thanks to his enduring spirit. Constantly refusing to conform, striving for perfection, never being completely satisfied; these qualities may be difficult to master, but they are the only traits suited to the daily toil of the restaurant business, and are what has elevated him to the elite of the restaurant world.
This book is the fruit of his passion for doing things differently, and includes the most remarkable dishes produced in Akelare over the last 10 years. A work of extraordinary visual impact, it is written in Spanish and English and also features sections in Basque as a tribute to Subijana’s homeland and the great Basque culinary tradition. This book is also accompanied by a special DVD, which explains several of his creations in detail.

Index:
- Foreword, Pedro Luis Uriarte.
- An impeccable career, Cristino Álvarez.
- Introduction.
- To begin.
- Aranori menu.
- Bekarki menu.
- Other dishes.
- Kitchen classroom – Azti – Basque Culinary Center.
- Restaurant.
- Recipes.
- Wine pairings for the Aranori and the Bekarki menus.
- Techniques developed in our kitchen classroom.

About the author:
Félix Echabe Zulaica has been the chef de cuisine at Akelare since 1973, before Pedro’s arrival. He is Subijana’s right hand man, and they have come a long way together. They discuss every detail, no matter how small. Each knows, via a wink, a look, what the other wants. Their senses of taste are perfectly in tune.
Borja García Argüelles started at Akelare in 1995, and three years later joined our permanent team of chefs.
Enrique Fleischmann J. began his career at Akelare in 2005 as a stagier. After a year he became part of the team of chefs, working on all the various stations.
For many years now both have been responsible for R+D+i, wich we relocated to the “kitchen classroom” in 2010. Their focus is the development of new dishes, techniques and tess under the supervision of Pedro Subijana and with the support of Azti. They also prepare the courses and demonstrations that take place in the classroom, as well as the various external lectures and presentations. They form part of the sous-chef team together with Joan Argemí and Dani Lorente.