Sign In with us and become a Montagud's Club member. You'll get access to discounts and interesting offers. Or Log In if you're already a member

Caldos [ricard Camarena] Broths

Caldos [ricard Camarena] Broths
Caldos [ricard Camarena] Broths 2.jpg Caldos [ricard Camarena] Broths 3.jpg Caldos [ricard Camarena] Broths 4.jpg Caldos [ricard Camarena] Broths 5.jpg Caldos [ricard Camarena] Broths cover
  • Author:
  • Ricard Camarena

  • Language:
  • Multilingual Edition: Spanish/English
  • Specifications:
  • 2º Edición bilingüe /Bilingual edition
  • 24x32 cm
  • 272 págs.
  • Tapa dura/ Hardcover
  • ISB:978-84-7212-157-7
  • Publisher: Montagud Reference: G555
  • 3 days* FREE!*
    • We deliver your order in 3 days if it's requested in a working day.
    • The shipment is free for Spain. We've special shipment fees for some products applicable to some countries.
    • Add this product to your cart and log in so we can accurately calculate the shipment cost.
  • Price:54.90 €
  • Units Add to cart


    Ricard Camarena has written "Broths, the Code of Flavour", one of the most eagerly awaited books on the gastronomic scene, explains how Ricard camarena has come transform the very foundations of of cooking itself. All the types of broths the cook uses to prepare his dishes are also examined; their key points are detailed and practicalexplanation is given via some of this Valencian chef's most iconic recipes.

    Ricard Camarena - 2 Michelin stars.

    • The empire of flavour is in Valencia
    • Ricard Camarena Restaurant
    • Canalla Bistro
    • Central Bar
    • Habitual

    The broths of Ricard Camarena

    • The broths of Ricard Camarena
    • Searching for clean flavours
    • The logic behind defatting
    • With this dish, it all began
    • Snail risotto without the snails
    • Ripe mango, cold curry, herbs and seeds
    • Roasted carrots, cream of salmon roe and coconut-cumin

    How to enhance a broth

    • How to enhance a broth
    • The flavour enhancers of a broth
    • Fat as a flavour enhancer
    • Aromatised fats
    • Pesto as a flavour enhancer
    • Purée as a flavour enhancer
    • Wine, vinegar and juice as a flavour enhancers
    • Wine as a flavour enhancer
    • Salt and colatura di alici as a flavour enhancers
    • Condiments as a flavour enhancer
    • Index of recipes “flavour enhancers”

    Types of broths

    • Macerated broths
    • Practical application of a macerated broth
    • Index of recipes “macerated broth”
    • Clarified broths
    • Clarification enhances flavour
    • Index of recipes “clarified broths”
    • Before and after
    • Unclarified broths
    • The importance of the process in unclarified broths
    • Index of recipes “unclarified broths”
    • Thickened broths or ‘veloutés’
    • Reinvented velouté
    • Index of recipes “veloutés”

    Alphabetical index of recipes

    • Alginet beans, hake cheeks, spring onions andhake and tomato ‘velouté’ (2015)
    • Aubergine, tuna rillettes and ‘toro’ (2014)
    • Beef consommé with amontillado sherry and seasonal vegetables (2014)
    • Beetroot, fresh milk, red fruits and dill (2014)
    • Biscuit mousse, strawberry infusion and coconut sorbet (2007)
    • Brined hake, baby broad beans, spring onions, tomato and hake ‘velouté’ (2014)
    • Buttery onion ribbons with anchovy and coffee (2014)
    • Cherries, almond shot and bitter almond cream with a cherry, eucalyptus and coffee infusion (2015)
    • Cold and slightly spicy squid and cucumber salad.
    • Cold squid and cucumber consommé (2013)
    • Consommé of hare, avocado, celery and dried bonito (2014)
    • Creamy rice with horn of plenty mushrooms and saffron milk cap mushrooms and savoury (2014)
    • Dry rice with rabbit and green beans (2016)
    • Fat-glazed beef slices in a chilli sauce (2016)
    • Glazed mackerel with pickled onion sauce.
    • Roasted sweet potato, lemon and black pepper (2013)
    • Green fig, vanilla, elderflower vinegar and Fondillón (2013)
    • Iberian pork shoulder, eel and peanut sandwich (2013)
    • Marinated baby artichokes with rosemary, yuzu and artichoke ravioli (2014)
    • Pan-fried langoustine and courgette with langoustine, shiso and passion fruit sauce (2013)
    • Parmentier swede with gelatinous octopus and truffle glaze (2007)
    • Pickled peas with chervil (2013)
    • Rice with asparagus, fresh yeast and oxidised Manzanilla sherry (2015)
    • Rice with barbecued sardines (2009)
    • Roasted courgette skin confit with beef dripping filled with steak tartare, ricotta cheese, strawberries and capers (2014)
    • Russian salad-style meagre tartare (2016)
    • Shoulder of kid with carrots and herb velouté (2014)
    • Shredded sea bass with adobo sauce, potato and parsley (2015)
    • Slightly spicy orange, eucalyptus and chervil salad (2013)
    • Spicy soup of red prawn, fennel, lemongrass and chile de arbol peppers (2015)
    • Stewed hake cheeks in a beach herb ‘velouté’ (2014)
    • Stewed morels with marrow cream (2007)
    • Stewed peas in a briny pea pod sauce (2007)
    • Stewed peas with pesto (2015)
    • Sweetbread, mustard, spinach and tarragon sauce (2015)
    • Tomato infusion, salt-cured bonito and herbs (2016)
    • Valencian oyster, avocado, sesame seeds and galangal ‘horchata’ (2012)
    • Veal, mustard and tarragon rice (2014)
    • Warm vegetable medley with escabeche ‘velouté’ (2009)
    • White asparagus, salmon and coconut (2014)
    • Young hake in amontillado sherry sauce (2006)

Cookies usage

This website requires cookies to provide all of its features. If you keep browsing this website, you're implicitly accepting this site cookies and our Privacy Policy.
For more information on what data is contained in the cookies, please see our Privacy Policy