As we return to traditions in search of craftsmanship and things well-done, we find age-old techniques and tools at our disposal, and this is no less so in the kitchen where traditional methods can greatly improve our cooking.
Cooking in cast iron pans, known as cocottes, takes us back to the dishes of our mothers and grandmothers. A cuisine that comes from the heart, and is full of wisdom. A calm cooking full of the values of sustainability, flavor and nutrition that popular know-how offers us.
Domestic kitchens find in casseroles a great ally, as they ensure extraordinary results and are a very sustainable cooking process, in line with the current trend of low-temperature cooking techniques.
Cooking in a cocotte transports us to that unhurried cooking and to moments of affection around a table that the acts as a point of union and entrance to one of the greatest pleasures that life offers us.
A recipe book for cooking at home in a simple, fast and healthy way, based on easy cooking techniques in a cast iron casserole pan or cocotte.
Casseroles or cocottes are one of the most used utensils in the kitchen.
The book contains an extensive explanatory text of the best techniques for cooking with cocottes by Salvador Brugués, cooking teacher at the School of Hospitality and Tourism of Girona, specialist in vacuum cooking and co-author with Joan Roca of four books.
With 50 recipes detailed step by step by 50 of the best chefs in the country and created expressly for the book, from classic and traditional recipes to avant-garde recipes.
Ferran Adrià, Joan Roca, Carme Ruscalleda, Dani García, Karlos Arguiñano, Juan Mari Arzak, David Muñoz, Martín Berasategui, Eneko Atxa, Quique Dacosta, Jordi Cruz, Paco Roncero, Nandu Jubany, Albert Adrià, the Reixach sisters, Oriol Castro, the Torres brothers, Ramon Freixa, Fina Puigdevall, Paco Pérez, Xavier Pellicer, Carles Abellán, Jaume Subirós, Carles Gaig and many others.