The Basque Culinary Center reveals the gastronomy of wild plants and herbs. From how to recognize them in their habitat to recipes to extract their full potential.
Relying on both the rigor of science and the creativity that emanates from the kitchen, the Basque Culinary Center offers in this work an extraordinary catalog of wild plants and herbs from the Iberian Peninsula with which it invites both the curious and professionals to go out into nature to search for treasures to be transformed into stimulating gastronomic explorations.
The Basque Culinary Center, one of the most advanced centers of education, research and innovation in gastronomy and of maximum international recognition, collects in these pages detailed information on 180 varieties of plants analyzed by botanists and chefs. In order to multiply the possibilities of experimentation and enjoyment, this book also includes essays and reflections that settle on the border between the natural and the cultural, as well as collection tips, applications and recipes so that even a humble Cornicabra becomes in the queen of a salad, or even in the base for a coffee or a kombucha.
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