Mediterranean: La Revolucion del Mediterraneo/Mediterranean Revolution (Andreu Genestra) Lamb and "extra-virgin Italian" has become

and "extra-virgin Italian" has become the highest standard of quality

A celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea

A comprehensive food-lover’s guidebook to Paris from Eater

A meringue that is both crunchy and melting

Les Halles matched Bourdain’s style perfectly: a restaurant where you can dress down

Mediterranean: La Revolucion del Mediterraneo/Mediterranean Revolution (Andreu Genestra) Lamb and "extra-virgin Italian" has becomeIn English & Spanish. A beautiful book by Spanish chef Andreu Genestra, whose Michelin starred restaurant of the same name is located on the island of Mallorca. Immerse yourself in his cuisine, and especially in the terroir of his island, whose traditional dishes he modernizes. Throughout the book, you'll discover the chef and his philosophy, hear stories from other chefs (Ferran Adria, Frank Rosin, Jordi Butron, etc.), and the artisans he works with