DE IDA Y VUELTA
TOVAR, ROSA
Sold by SoferBooks, Barcelona, B, Spain
AbeBooks Seller since 13 December 2021
New - Soft cover
Condition: New
Ships from Spain to U.S.A.
Quantity: 2 available
Add to basketSold by SoferBooks, Barcelona, B, Spain
AbeBooks Seller since 13 December 2021
Condition: New
Quantity: 2 available
Add to basketEste libro es un viaje por los innumerables caminos de la historia culinaria. Rosa Tovar reconstruye las huellas invisibles ―y a menudo olvidadas― de la cocina hispanomusulmana en América y Europa. Lejos de la mitificación o el exotismo, la autora traza genealogías de ingredientes y técnicas, desmonta mitos persistentes y revela conexiones inesperadas entre preparaciones populares y antiguos recetarios. De ida y vuelta combina el rigor con la mirada sensible de quien vive la cocina como fuente de conocimiento y pone a dialogar a Oriente y Occidente, al pasado con el presente.
En él, una sopa china se convierte en clave para entender las muselinas europeas; una receta de arroz con leche, en rastro de antiguas rutas entre el Indo y el Mediterráneo; una humilde papa rellena peruana, en eco criollo de la despensa andalusí. Todo se cocina a fuego lento con un respeto hondo por la dignidad de los alimentos, las manos que los preparan y las culturas que los transmiten.
Incluye, además, 28 recetas de la autora, que además de investigadora es cocinera profesional, profundamente conectadas a los viajes de la cocina.
Interesada desde su juventud en la cultura culinaria, Rosa Tovar enfocó su actividad principal hacia la cocina profesional a partir de 1980, después de ejercer en otros ámbitos. Ha sido docente de cocina, pastelería y otras especialidades, tanto para particulares como para profesionales del sector, en escuelas privadas y profesionales.
Autora de diez libros ―incluido este que el lector tiene en sus manos―, su producción abarca desde manuales culinarios hasta obras centradas en un tipo de ingrediente o en una cultura gastronómica, con prólogos de Manuel Vázquez Montalbán, Quique Dacosta, Ferran Adrià o Álvaro Pombo, y tres de ellos en colaboración con otros autores. Es articulista desde el año 2000 en diversos medios.
En todos los casos estudia los usos culinarios desde las perspectivas práctica, cultural e histórica, porque, según su criterio, todas ellas están intrínsecamente unidas a la actividad humana en los fogones.
Traductora del inglés y el francés al castellano desde su juventud, a partir de 2007 ha vertido al español a autores como Joël Robuchon o Jamie Oliver. En los últimos años ha trabajado durante dos como asesora en historia de las costumbres en la mesa y los usos culinarios del mundo árabe para la Bullipedia; desde 2014 y hasta este año ha asesorado a Paco Morales, chef del restaurante Noor (Córdoba); y ha colaborado con Javier Goya, de Triciclo (Madrid), y con Begoña Fraire (Madrid). Desde 2025 es Académica Supernumeraria de la Real Academia de Gastronomía.
Pedro Perles es artista gráfico, diseñador, músico y creativo multidisciplinar. Ha trabajado como ilustrador para editoriales, medios de comunicación, marcas culturales y discográficas independientes, y ha expuesto su obra en galerías de España, Alemania, México y Reino Unido.
Su estilo, reconocible y expresivo, combina trazos espontáneos con una mirada irónica y sensible. Ha ilustrado para proyectos de Blackie Books, Sexto Piso, El País, PlayGround, Vice, Canino y festivales como Monkey Week o Primavera Sound.
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