El Sabor De La Elegancia de Begoña Rodrigo

In your hands is El Sabor De La Elegancia, a work led by Begoña Rodrigo that unpacks what many consider the rules of contemporary cooking: flavour, technique, beauty and quality ingredients. Begoña tastes of the sea… but also of the mountains, of mushrooms and of game. Trained on the hoof across different kitchens and hotels (always outside Spain), she gained a classical grounding. Today, ten years after raising the shutters on her restaurant, she remains a great lover of cooking in freedom. Begoña Rodrigo is now proof, for the many chefs embarking on a business venture, that determination and non-conformism rarely fail to pay off.

Well-defined flavours, beauty in abundance in her creations, technique put at the service of taste and a sound choice of ingredients (local or from further afield) make this work you are holding a perfect manual to apply in your own restaurant and a way to get to know the chef Begoña Rodrigo more closely. Here are some of her ideas:

Flavour: Glazed tuna brain, Parpatana-skin tripe with baby broad beans, Parpatana with sweet-and-sour vegetables and a trotter stock, Muscatel carbonara with ceps and figs, Free-range chicken with wholegrain mustard, Suckling pig, pork and green peas, ...

Technique – Stocks: Banana split, Sweet-and-sour onion soup with squid, Crispy black rice with shrimp and citrus aioli, Egg yolk, chorizo and lentils without lentils.

From the global to the local: Prawns and their aromatic juices, Citrus blood: butterfish, beetroot and gazpacho/aguachile, Shrimp wrapped in smooth cabbage and coconut.

Elegance: Red mullet, fennel, dill, Calçots, smoked cheese, morels, tabella beans and a Madeira stock, Salt cod brandade...

This book is written in Spanish.