After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelaŕe, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, ‘New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers’. Above all, he says, ‘Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one’. Here in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant-garde, three terms that could define Akelaŕe's style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine. (hardback, 240 pages, full color throughout)
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