Cocinando un tributo — El Celler de Can Roca

Editorial

El Celler de Can Roca, ranked in 2013 and 2015 as the best restaurant in the world according to ‘The World’s 50 Best Restaurants’, closed for one month so that its 35 members of staff could tour Mexico, Colombia and Peru. This journey was documented with the aim of publishing a book about the experience, including the recipes expressly created for the tour.

To design the book, we followed the philosophy of the El Celler de Can Roca cuisine, combining the avant-garde with tradition. As a general distinctive trait, the spine is a reproduction of a pre-Columbian cloth that contrasts with the sobriety of the cover, which uses only black typography on a white background.

The chapters of the book are differentiated by their respective supports, a total of 4 different papers used throughout the book depending on the subject matter in each part. For instance, the chapter entitled ‘The Journey’ is dynamic and printed on offset paper, similar to that of a newspaper.

The letters by Josep Roca in the ‘Inspiration’ chapter appear with a smaller format printed like a travel journal. The parts describing the dishes use a more classic design combined with printing on semi-matt stucco paper reminiscent of art books. The recipes are printed only in black on unbleached paper with a grey tone.

Editora: Maria Canabal
Fotografía: Joan Pujol-Creus

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