Escabeches

The secrets and magic of one of the most widespread and popular cooking techniques, yet still one of the most unknown.

Battered cod, bonito, or mackerel escabeches have accompanied us in the kitchen for centuries. This marinade was used in our homes to preserve food and prevent it from spoiling. It’s quite curious how such a widespread technique has been the subject of so few cookbooks. Rodrigo de la Calle and Diana Díaz, highly recognized chefs and declared lovers of escabeche, are here to change its story.

The history of this preservation method is full of unknown curiosities, and its culinary adaptations are vast and incredibly rich in flavor and qualities. In this work, the authors offer a selection of creative and original recipes that will introduce us to new flavors and textures. From classic fish escabeches to innovative escabeches of fruits and vegetables, this book is a true treasure for gastronomic lovers, opening the doors to the kitchens of Rodrigo de la Calle and Diana Díaz, two major names in the culinary world. Discover the theory and cultural tradition behind escabeche and get excited about the endless possibilities this traditional method can bring to your table, in an absolutely innovative way.

If you want to discover new ways to use the escabeche technique, learn new and creative recipes, or take yours to the next level, dive into this unique book.