Aquest llibre recorre els darrers cinquanta anys d\u2019hist\u00f2ria de la cuina a l\u2019Alt Empord\u00e0, pionera de la gastronomia catalana m\u00e9s internacional. Reivindica el treball d\u2019uns cuiners que van apostar per la creativitat en els fogons, i d\u2019uns espais singulars que combinaren la gastronomia m\u00e9s creativa amb la tert\u00falia, la reflexi\u00f3, la creaci\u00f3 i la disbauxa, de la m\u00e0 d\u2019artistes de tota mena: des de Salvador Dal\u00ed i Josep Pla fins a Richard Hamilton, Miquel Barcel\u00f3, Evarist Vall\u00e8s o Carles Fages de Climent, entre molts d\u2019altres.<\/p>\n","protected":false},"excerpt":{"rendered":"
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