THE BOOK OF THE RED PRAWN

The definitive book dedicated to one of the most iconic products in Spanish gastronomy. A tribute to the Mediterranean and culinary excellence through the red shrimp, transformed into a gastronomic icon of our time.

Led by Joan Roca and Quique Dacosta, this volume explores its origin, physiology, and habitat, the reality of the fishermen who catch it, and its sustainable future, alongside a carefully curated selection of traditional and creative recipes.

A book that unites product, culture, cuisine, and respect for the sea.

Details

• Gastronomy book

• Hardcover

• Language: Spanish

An essential work for lovers of fine produce and Mediterranean haute cuisine.