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Xavier Pellicer is undoubtedly one of the best chefs in Spain. His restaurant Abacus has been recognised with two Michelin stars and is considered one of the best gastronomic temples in Spain. The Abacus is the result of ten years of experience, unrelenting commitment, constant display of technique and knowledge on Xavier's part. Dishes such as his foie gras steamed in bamboo, crab mushroom and avocado tartare, monkfish with rhubarb and dates, lamb with vanilla brioche are just some of the beautifully presented dishes within the book from the restaurant and show case the passion and creative execution that make Abacus what it is.
Pellicer pays tribute to the numerous providores that supply Abacus with the highest quality produce and the team which without the restaurant could not function or achieve the great accolades it receives. This is the hard cover copy with recipes in Spanish with a English translation of the entire book. This title is a rare find and there is little information on it in English, it can be compared to the Pier book by Greg Doyle in both quality and style.
