Las recetas de La Ancha

The Redruello family arrived in Madrid a century ago to found a modest tavern, and today they own several leading restaurants in Madrid and Barcelona. The secret? Exquisite attention to the raw material and respect for the product. Nino Redruello reveals here the essential recipes of this saga of bartenders, explains how they are prepared in a casual style and offers alternatives, tips and tricks to achieve the best results. The book is also a gastronomic journey: from the traditional roots of La Ancha to the local cuisine and the Nordic-inspired dishes of Fismuler, the unmistakable escalope Armando or the famous battered hake with baby squid in almost raw sea bream with almonds and grapes or the famous three cheese cake. A mix of recipe book, memory album and atlas of Spanish products, this book is the gateway to the kitchen of a family dedicated for decades to delighting its guests.