The amount of gastronomic books published every year is overwhelming. Publications of this type are especially appetizing when one is in front of a kiosk in a fair, such as Sant Jordi. There are those who look at the most in the illustrations, who opts for a specific author, who is looking for a book of something as specific as Mexican food but ends up buying an oriental cuisine and who is only going to take an eye and ends up buying three of those who had no reference.
To help a little in that search, we have improvised a small reading club in which we have shared some of the books that have left us the most footprint and also news that is worth taking into account.
I burn! Memories of a cook (Planetadelibros, 2024)
We love how María Nicolau writes. We really enjoy your columns in The countryfull of irony and reflection. last year he published his second book, I burn! Memories of a cookand it is an extension of all that in which its own story tells. He details how he left everything for the kitchen and, after passing through restaurants, hotels and pastries, he reviews some of the best and worse moments. The exploitation in haute cuisine is one of its battle horses and in this book it also takes it for a walk. It reads very easy and it is not necessary to dedicate yourself to the hospitality to empathize with it but the people of the sector will feel very identified and will enjoy it even more.
Aromatic cuisine: all the science of aromas to cook at home (Planet Gastro, 2018)
This is not a spice book, or not only. It is the book that every kitchen lover should have as a head book. Cristina Pareja, author of @eat them3, has it full of brands and that is that he consults very often. The operation is simple: common ingredients such as carrot or comte cheese are shown in chips in which a list of complementary foods appear that perfectly accompany that main ingredient. As if that were not enough, there is also another list of complementary wines and drinks, as well as ideas to cook it very successful. What would you never think that you combine the apricots?
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The Rice school (Larousse, 2017)
Cooking well rice is one of the most complicated things. The rice schoolof Xesco Well, it is a fantastic book because not only proposes 57 recipes to make rice in all its modalities but also gives the keys to base preparations and explanations about concrete techniques. The book is full of photographs that help understand the explanations and even learn about the different utensils and containers that come better at all times. There is a lot of life beyond paella and risotto. Much more.
-Martintxo teaches you to cook (Penguin Books, 2025)
For children, the kitchen is a game that, above, has a reward when the recipe goes well. Martin Berasategui and David de Jorge have allied with the cartoonist Javirroyo to create a book full of simple recipes – with and without fire, in toaster, in oven – and with a very illustrative initial part to understand where the different products come from, how the stations influence and encourage to eat everything. Martintxo is the protagonist and, in addition to cooking many “guarrindongadas” in the final part of the book, he presumes much of the fate that we have to live in a place like Spain.
Los Sorrentinos (Sigilo Editorial, 2018)
The Sorrentinos It is a novel that takes place in a restaurant that still exists today: the Neapolitan Treator Vespoli, in Mar del Plata. It tells the story of an Italian family that ended up migrating to Argentina and how that restaurant became an emblem, in large part, thanks to Chiche, its protagonist. There the sorrentinos were invented, the most traditional pasta dish in Argentina that are like round and larger raviolis. The book is written exquisitely. It is so descriptive and the characters are so well profiled, that you feel that you are in the restaurant sitting on more than one occasion. Until you go to incorporate some of the invented words that the family uses from time to time to call indefinite issues. Its author, Virginia Higa, is a descendant of that family and now lives in Sweden. From there he told us an anecdote related to the book in the last podcast of Gastro Ser.
Mamia (Basque Culinary Center, 2025)
Basque Culinary Center collects in Hundreds (Essence, in Basque) The biography of 50 women who have transformed Basque cuisine from various fields: producers of all kinds (livestock, farmers, concieras, salineras …) passing through room chiefs, pastries, winemakers, bakers, disseminator and teachers. A tour of the entire sector that also houses several generations. It has been a pleasure to discover the Iturralde sisters, from Salinas de Añana, to know what the talos are (a kind of pancakes, similar to those of the tacos, but Basque) thanks to Josepa Albizu, knowing how a shepherd works like Nagore Martín de la Queseía Egotza, reading the story of Angelita Alfaro, of Angelina’s kitchen, the legacy of Tatus Fombellid next to Arzak and Subijana. Also to many producers of wine, cider or txacoli such as Amaia Arguiñano or disseminated such as Gabriela Uriarte, with a concept of very interesting nutrition. In the last podcast of Gastro Ser, we were lucky to talk to Marivi Altzivar, (owner and head of the Salagi restaurant, in Itxiar), Oihana Gaycrain (from the Zelaia Sidrería, in Hernani) and Luisa López Tellería, who has passed through several restaurants before being a teacher at the Basque Culinary Center. They have left us many anecdotes that would give for another book …
Jams and jams (Planet Gastro, 2025)
This is not a book for anyone because the conferes are not for anyone. They demand a lot of time and a lot of care, but all those who have fruity at home enjoy making what they collect in something tasty to eat with a piece of bread. This book starts at the initiative of the Museu of Torrent’s jam and is a jewel for all those who enjoy that process, which not only remains in jams and confitures, but also in jellies, chutneys and compotes, all with natural ingredients. It contains more classic recipes and more striking combinations such as Pomelo and Beefeater jam, that of Lima and Celery, banana and rum or apricot and lavender. A magical world to discover who has time and fruit trees by hand.
Nigella Lawson’s kitchen: healthy fast food (planet kitchen, 2011)
Nigella Lawson is a gastronomic institution in the United Kingdom. Became very famous as a columnist in The Sunday Times And from there he jumped on television and publish a best seller After another. Nigella Lawson’s kitchen: healthy fast food (Nigella Express) is one of the few books he has translated into Spanish (there are only three of the 30 he has published). It is one of Nigella’s most popular and is full of quick recipes to prepare but at the same time nutritious and delicious. From fast dinners for day to day, going through breakfasts, dishes to take work, express desserts and even Christmas inventions not to spend too much time in the kitchen are the keys to the success of this book.
The corner of Bea: Apasionate for pastries (Planet, 2013)
This book by Bea Roque is not for daily use, for the health of those who put it into practice. Collects the best recipes of his blog with the same name, The corner of Beaand there are Bundt Cakes, Layer Cakes, Foam Cakes, Muffins and Cupcakes, Cheesecakes, Cookies and Cookies decorated of all kinds. All recipes are illustrated with photos that she and her partner Antonio takes and each chapter has an extensive introduction with step -by -step photos. As Vicky would say, “all vice, glossure.”
Panettones y brioche (Larousse, 2024)
An expected and desired book by those who closely follow the work of Daniel Jordá, a teacher recognized in the knowledge of the masses. “Learning from the mistakes of others, allows you to move forward,” he writes in the introduction of the book where he explains everything he has learned in 15 years of experience elaborating these sweets. The Panettone is one of the most complex sweets to elaborate, from the mother dough – especially for the Panettone – as the technical part, which must be followed to Rajataba, in temperatures, times, ingredients and fermentations. A challenge. In the second part of the book, the classic brioche process and other recipes of this enriched bread explained thoroughly. The balance of the ingredients, how to introduce them in the recipe, how to knead and the role of each of the ingredients in the PAN. A book of small dimensions, manageable, but with an immense heart.
