A luxury edition, in Spanish with English translation, with a print run of only 2,000 copies.
Unánime is composed of five chapters:
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The first contains five endearing interviews with different personalities from various professions, discussing gastronomy with the dedication of each guest.
The second chapter features a series of photographs from Mollà's personal work, where the reader can observe a journey through landscapes and people related to the production of raw materials for gastronomy.
The third chapter contains dishes created by Bernd H. Knöller and his team, where the chef, in brief comments, explains the story and rationale behind each dish.
The fourth section gathers a collection of extraordinary photographs by Mollà showing the “interior” of the Riff restaurant.
Finally, there is a list of recipes for the dishes published in the book and their preparation process, as well as the English translation of all the texts in the book.
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Named one of the best cookbooks in the world at the Gourmand Cookbook Awards 2019.
TECHNICAL SHEET:
Title: Unánime, cooking and photography Authors: Bernd H. Knöller i Xavier Mollà I.S.B.N.: 978-84-945202-4-2 Size: 31×31 cm. Number of pages: 372 Binding: Sewn in sections with printed and screen-printed hardback cover Number of recipes: 70 Number of photographs: 155
Price: €70 VAT included
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· Best Book in Spain at the Gourmand Best World Cookbook 2012.
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Best Book in the World in the Best World Cookbook category - Mediterranean Cuisine Category 2012
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Bernd H. Knöller, a German chef from the Black Forest, based in Valencia for over twenty years and manager of Restaurante Riff (1 Michelin star), designed all the dishes in this book. Xavier Mollà, a photographer from Ontinyent (Vall d’Albaida), photographed the 64 recipes in the book and has also included some of his photographs from his work on the Mediterranean, and designed and laid out the book. This publication, with high-quality printing, has 372 pages that include 64 recipes and 604 photographs corresponding to the dishes, still lifes of the ingredients, as well as images of the making-of the recipes, and those trips the co-authors of the book have made together. Xavier Mollà has included some photographs from his personal work corresponding to Mediterranean towns. In February 2013, in Paris, the book Ànima Mediterránea was awarded the prize for the best Mediterranean cuisine book in the world at the Gourmand Cookbook Awards.
FICHA TECNICA:
Autor/a: Bernd H. Knöller y Xavier Mollà I.S.B.N.: 978-84-617-1926-6 Páginas: 372 Idioma: Spanish Tamaño: 24×18 cm. Número de páginas: 372 Encuadernación: Sewn in sections with softcover and flaps, laminated and with UV spot varnish. Número de recetas: 64 Número de fotografías: 609
Precio: €40 VAT included
(shipping costs not included)