Books For Chefs Catalogue Eduard Xatruch Mateu Casañas Oriol Castro
Review of the book, Disfrutar Vol. 2, with dishes created between 2018 and 2020
Author:
Ana Rodríguez
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Books For Chefs Catalogue Eduard Xatruch Mateu Casañas Oriol Castro
After the success of their first book Disfrutar Vol. 1, Oriol Castro, Eduard Xatruch, and Mateu Casañas release Disfrutar Vol. 2, a new and ambitious work dedicated to this acclaimed restaurant in Barcelona. The book centers on the period between 2018 and 2020.
“This second volume is a reflection of the effort and work we do every day in our restaurant and proof that our creative impulse is still alive and generating new results through techniques and concepts,” the chefs point out.
Available at our online bookstore Books For Chefs in Spanish and English, it gathers 96 recipes that are already great successes. In addition, it follows the progression of the restaurant in terms of spaces, people, room and service, winery, gastronomic offer, journeys, and recognitions.
QR code
As a novelty, some of the recipes and techniques incorporate a QR code that links to the video of their execution. Flourless puff pastries, microwaved croquants, or solid bubbles of different fats and flavors are among this selection.
Same format and collaborators
The same format is continued in this second volume. The publication consists of two different copies: on the one hand, a book where the restaurant’s philosophy is explained and, on the other, a file with the catalogs and recipes explained step-by-step and documented in the same way that they are organized in the restaurant’s creative kitchen.
It also has the same team of collaborators: Francesc Guillamet as photographer and Zoo Studio in art direction.
Disfrutar, a multi-award-winning book
With this book, Castro, Xatruch, and Casañas hope to repeat the success of the first volume, which received numerous national and international awards: 2021 National Gastronomy Award for Best Gastronomic Communication, 2021 Expansión ‐ Fuera de Serie Gourmet Award for Best Gastronomic Book, 2022 ADG Laus Bronze Award in the category of Editorial Graphic Design, Design & Art Direction ‐ D&AD Awards 2022 Shortlist Book Design, and Art Directors Club of Europe – ADCE 2022 Silver Award Editorial Design.
