Illustration of his latest book, which is published this April and is titled I want to be Japanese Alba Gine
Pablo Albuerne, better known as Gipsy Chef, has just published his second book. A work focused on Japanese food that goes beyond sushi, includes recipes and recounts his travels to the country of the rising sun.
Apr 28, 2024 . Updated at 9:43 a.m.
The man from Oviedo says Pablo Albuerne, better known as Gipsy Chef, that Asturian gastronomy has a total impact on his way of cooking, but that his recipes are the product of his multiple trips around the world. And without a doubt one of the places that has left the greatest mark on him has been Japan. That is why the country of the rising sun is the protagonist of his second book, I want to be Japanese (Libros Cpula, a work that aims to serve as a starting point for a series focused on the culinary arts from different corners of the globe.
It is now available in bookstores and focuses on Japanese food beyond sushi, with recipes that are mixed with Albuerne’s own experiences in a country that he sees as the closest thing to traveling to another planet without leaving Earth. After Gipsy Chef: My world in 40 beastly recipeshis first bookthe Asturian’s new literary project aims to activate the reader’s curiosity to experience a limitless gastronomic universe focused on Japan and its peculiarities.
Through seven chapters, Pablo Albuerne explains Japanese gastronomy, explaining the base ingredients and the main preparations., in addition to presenting a simple recipe book accessible to all audiences. In between, his personal experiences and some of the anecdotes from his trips to Japan are mixed. More than 230 pages in which he talks about formulas, sauces and preparations such as yakitorihe karaage or the dorayaki.
Gipsy Chef: Asturias has a total impact on my way of cooking, but I have influences from all over the world
Cristina Centeno
In I want to be Japanese, the man from Oviedo declares himself a staunch follower of sushi, the most internationalized dish of Japanese cuisine that he has tried all over the world. But on one of his trips to Tokyo he discovers much more, an experience that he collects in his new book.
He also explains a series of unconventional recipes, his hallmark. In fact, One of the chapters talks about the main ingredients of Japanese cuisine but includes guidelines on what to do if you don’t have them.. An indication that he usually provides to his followers on social networks, more than a million people who reproduce his hundreds of unorthodox recipes.
The chef Pablo Albuerne. Alba Gine
Who is Gipsy Chef?
Pablo Albuerne was born in Oviedo in 1976. He was going to be a photographer, but his life took a 180 turn when he discovered that cooking was his thing. He trained at the Hospitality School that at that time was in Campo de San Francisco. and worked at La Gruta before moving to Catalonia to fulfill his dream of sharing a kitchen with Santi Santamara, who at that time had three Michelin stars at El Rac de Can Fabes.
After several gastronomic projects with more and less success, he became a private chef, thanks to which he was able to travel around the world by boat. A most enriching experience for him that led him to create Gipsy Chef, her alter ego. He started on YouTube, has more than 400,000 followers on his Instagram profile and has a cooking channel on The vanguard, In addition to having participated in numerous television programs. Now, her literary side, always related to cooking, aims to occupy an important part of his daily work.
