La cocina domestica de Pedro Subijana/ The Homemade Cooking of Pedro Subijana by Pedro Subijana, , available at Book. The first impression of Pedro Subijana (born in San Sebastián in ) is a big La cocina doméstica de Pedro Subijana (Editoriales Astamenda and Trátalo. LA COCINA DOMESTICA DE PEDRO SUBIJANA. 1 like. Book.

Author: Dozuru Zugar
Country: Mayotte
Language: English (Spanish)
Genre: Photos
Published (Last): 16 March 2008
Pages: 229
PDF File Size: 8.38 Mb
ePub File Size: 12.93 Mb
ISBN: 132-9-69651-311-1
Downloads: 63315
Price: Free* [*Free Regsitration Required]
Uploader: Kijar

Spanish Chefs. Pedro Subijana: biography, recipes, restaurants, books, awards | Foods from Spain

New Basque Cuisine Once he was in charge at Akelare, he soon found himself involved in one of the most interesting phenomena in Spanish gastronomy, New Basque Cuisine, which started out in the late s.

But he did not have to wait long. Subijana works alongside Ada, his wife and the mother of their three children, in a restaurant in a spectacular location.

Subijana worked for one year at what at the time was considered Madrid’s top restaurant. His continued devotion to his profession leads him to change the menus at his restaurant every two months, to collaborate with several cooking schools, including the one where he himself studied, to participate in TV programs and to publish books on both home cooking and high-level gastronomy.


This website uses cookies to deliver superior functionality and to enhance your experience.

That was when learning new things became a passion. His reputation as one of the leading Basque chefs has been gained over 30 years of hard work, leading in to his third Michelin star. In the words of Subijana, “New Basque Cuisine aimed to focus on seasonal products but lz a large dose of imagination and pushing back the frontiers”. Continued use of this site indicates that you accept this policy.

Above all, he says, “Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one”. The seed was sown doomestica a group of coxina chefs, under the influence of Paul Bocuse and French Nouvelle Cuisine, who decided to give a new look to traditional Basque cooking.

Twelve months later, he was chef de cuisine at the restaurant perched above the city’s spectacular bay. His decision to become a professional chef was a last-minute one, taken just before he was about to start studying medicine at a prestige university in Pamplona Navarre.


This movement, under the leadership, amongst others, of Juanmari Arzakplanted the seed of what was to become the avant-garde of Spanish gastronomy.

After marrying, he started working at a typical asador grill restaurant in Tolosa, then moved to the nearby town of Hernani to take charge of the restaurant dpmestica a club for the Basque sport of pelota.

Recipes were updated but always based on respect for Basque tradition and the best possible local produce. Pedro Subijana has never looked back.

Pedro started out in Akelare in but only after extensive travel and training.

Back to top