Mujeres en la alta gastronomía

In 1933, the Michelin France Guide created its inspectorate and awarded its first three stars. Three of those first seven French restaurants honored with the highest distinction had a woman in charge of the kitchen. It is proof that women were already there, at the highest level of gastronomy, even though they were discreet and even silenced. Time later they were followed by cooks in charge of all levels of the restoration.In Spain, already in the last decades of the 20th century, Catalan chefs revolutionized the restoration of Barcelona. And, in parallel, there were Galician, Basque, Madrid chefs... Even our first women with stars.Regardless of the nationality of each of the protagonists of this book, their biographies, with their dishes and anecdotes, are samples of the diversity of paths that led to the current reality, in which many cooks are finally chefs under the command of kitchens and often from the restaurant.