Authors

Montagud Editores for more than 113 years has been writing stories that will be history at the hands of the most renowned chefs, pastry chefs, bakers, and bakers of the moment worldwide. Among the works are those of Quique Dacosta (Quique Dacosta Restaurant ***) author of ‘Arroces Contemporáneos’, who won the award for Best Gastronomic Publication of the year 2005 at the Best of Gastronomy Congress; and ‘www.quiquedacosta.com’, the world's first book + web in the field of gastronomy. In addition, ‘Anarkia’ has been published, the long-awaited book by Jordi Roca (El Celler de Can Roca ***) in which his sweet creations are collected, as well as some of his lines of research; ‘En3ko Atxa’, which explains the philosophy that the chef applies to his Azurmendi *** restaurant; ‘Muina’, where Josean Alija (Nerua *) deciphers the codes of his creativity; ‘PH10’, the anthology of the last 10 years of the creations of the pastry chef Pierre Hermé (Pierre Hermé Paris); ‘Fruits’ the reference work on fruits by Cédric Grolet (Le Meurice ***), recognized as the Best Pastry Chef in the World 2018 according to The World’s 50 Best Restaurants; 'The bread revolution', a reasoned study of the bakery of the present and of the future by Jordi Morera (L'Espiga d'Or)… Similarly, all the works of Ferran Adrià that condense his contribution have been distributed to the history of haute cuisine, essential cult books for any professional.