Ferran Adrià's first work, 'Mediterranean Flavor', is now converted into a discontinued reference for chefs and fans of Spanish gastronomy. The work collects in a visionary way the recipes that were cooked in the Cala Montjoi, in Rosas (Girona) The 224 pages cover the restaurant's most radical moment: the years 1990 and 1991.
The book is important because it represented a desire to codify our cuisine from a theoretical point of view, says its author, who still has about four volumes of the out-of-print and desired edition. It is, as stated in its pages, a triple somersault, born from euphoria and materialized in perseverance, says the author, whose book is now a sought-after piece of work.. There are many chefs who were inspired by this work to make their cuisine, and it could serve as a rediscovery for people who are now 40 years old, who did not know what was done there.