The Catalan Academy of Gastronomy and Nutrition has just published the Confinement Recipe Book, an online compilation of 21 easy-to-make recipes at home that were prepared during last spring's confinement by the best chefs in Catalonia. This is an initiative that aims to bring the knowledge of great chefs closer to the public, with short recipes adapted for domestic kitchens. The chefs show how to make the recipes step by step from their own home kitchens, a format that became popular during confinement, when many of them taught cooking through social media.
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Carles Gaig, Nandu Jubany, Joan Roca, Fermí Puig, Fina Puigdevall or Carme Ruscalleda are some of the protagonists of the virtual recipe book, which aims to encourage "users of all ages to get in front of the stove". The book is available on the academy's website, which recently also created Gastrocat Online, a guide to support restaurateurs who in recent months have launched take-away or home delivery food services.
"The Christmas holidays are a very good time to enjoy the gastronomy of our country and this proposal aims to be useful for homes throughout the territory," explains the entity. "If our academy must be the pantry of gastronomic culture, of our history and customs or, as Josep Pla would say, of our landscapes reflected in the casseroles, it is in exceptional moments when the Catalan Academy of Gastronomy and Nutrition must demonstrate the capacity to project itself, to adapt to the times we live in and to adapt with new technologies, despite the restrictions we have experienced," says the president of the academy, Carles Vilarrubí.
It is in exceptional moments when the Catalan Academy of Gastronomy and Nutrition must demonstrate the capacity to project itself, to adapt to the times we live in and to adapt with new technologiesIn the recipe book, for example, Carles Gaig teaches how to make good fried eggs with sobrasada, while Nandu Jubany opts for stewed potatoes and Joan Roca for a rice casserole. Eduard Xatruch (tomato risotto), the Torres brothers (casserole noodles), Romain Fornell (chicken in cocotte), Jordi Vilà (cod with tomato and ginger), Paco Pérez (cold chocolate and strawberry cake), Fermí Puig (squid with chickpeas), Anna Bellsolà (walnut bread) or Xavier Pellicer (white asparagus with orange sauce), among others, have also participated in the recipe book.
Apart from information about the necessary ingredients, from each recipe you can access a video where the chef shows step by step how to prepare the dish. These are homemade videos, recorded in each of their kitchens at their private homes.