El gran libro que merece uno de los productos m\u00e1s importantes y emblem\u00e1ticos de la gastronom\u00eda espa\u00f1ola, de la mano de dos de sus mayores exponentes, Joan Roca y Quique Dacosta.La gamba roja (Aristeus antennatus) se ha convertido en el nuevo icono gastron\u00f3mico del Mediterr\u00e1neo. En las \u00faltimas d\u00e9cadas ha logrado atraer la atenci\u00f3n de los comensales m\u00e1s exigentes y de los grandes cocineros, como Joan Roca y Quique Dacosta, cuyas recetas creativas y tradicionales conforman buena parte del corpus de este libro. La antennatus vive d\u00edas de gloria culinaria, pero tanto su futuro como el de los pescadores que la capturan en las profundidades pasan por una situaci\u00f3n compleja que obliga a pescar menos y mejor para garantizar el futuro de la pesquer\u00eda y, por ende, de muchos puertos mediterr\u00e1neos. A lo largo de estas p\u00e1ginas se descubren los secretos de la fisiolog\u00eda y el h\u00e1bitat de la gamba roja, pero tambi\u00e9n la realidad de los seres humanos que se dedican a su captura y a su cocina.\u00a0Y disfrutaremos de una cincuentena de recetas tradicionales y creativas de estos dos genios de los fogones, para disfrutar de la gamba roja en todo su plenitud y esplendor.<\/p>\n","protected":false},"excerpt":{"rendered":"
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