Dishing Up the Thyssen

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The Museo Nacional Thyssen-Bornemisza has always shown a special interest in the world of gastronomy. For instance, we offer the visitors a gastronomic tour of our collection. We have also developed the DelicaThyssen line for the store, in which we include local food products of excellent quality. And soon there was the idea of ​​making a publication, a recipe book consisting of 25 dishes of renowned Spanish chefs, a dialogue between art and gastronomy, a journey through taste. The selected chefs have visited and wandered through our rooms looking for inspiration in the paintings. Each of them has chosen a work and has made a recipe, not as a literal translation but as an inspiration that can be seen through the theme of the chosen work, the texture of the material used by the artist, the colors ... Each chef explains in a short text, why they haven chosen that work and what elements of the painting have led to create the recipe. Then there is the preparation of the recipe with the list of ingredients, finishing and presentation.

English language edition

120 pages. 23,5 x 29 cm

ISBN: 9788417173258

The participant chefs are: Andoni Luis Aduriz, Samy Alí, Víctor Arguinzoniz Juan Mari y Elena Arzak, Sura Ascaso, Oriol Balaguer, Martín Berasategui, Juan Manuel de la Cruz, Quique Dacosta, Andrea Dopico, Lucía Freitas, Gonzalo García, Luis G. Búa, Diego Guerrero, Sacha Hormaechea, Ángel León, Roberto Martínez Foronda, Paco Morales, Toño Pérez, Albert Raurich, Roberto Ruiz, Carme Ruscalleda, Jesús Sánchez, Ricardo Sanz, Paco Torreblanca, Manuel Urbano.

Reference: PP00221

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