Nadar con atunes

Swimming with tuna and other gastronomic adventures that don't always go well combines top cooks and cooks with back roads. Restaurants that critics despise or undervalue and that are, most of the time, social phenomena. Pain, illness, death: life is like that. Gastronomy is like that, full of successes and disasters, of trips that end badly or of pleasant experiences that drive to a new dimension. The writer and journalist Pau Arenós, author of fundamental gastronomic books such as Los genios del fuego, La cocina de los valientes or ¡Plato!, writes about the young dim sum maker who lost his parents in an air attack, the woman who invented Haute cuisine in Slovenia, the suicide attempt of the most influential Japanese chef of the moment, the chef who tattoos his gastronomic desires, the village with a biestrellado where there are more cows than people, the 150 euro sandwich, the matured meat for two years or the dive with tuna, an activity that, precisely, did not go well. Although the book begins with a prologue glued to the harsh and immediate reality, "Lessons that we have (not) learned from the pandemic", in these pages there is also space to explain the origin of totemic dishes such as eggs Benedict, Russian salad or Sirloin Wellington. Is it true what they have told us about them?