“Mesa y Mantel” is a collection that celebrates the richness of traditional cooking through a contemporary lens. Each title invites readers to rediscover the gestures, flavors, and know-how that have been passed down through generations.
I collaborated closely with designer Nora Grosse to create the visual identity of the series — from the overarching graphic concept and brand tone to the covers and interior illustrations of each book.
The goal was to build a coherent and evocative visual universe: warm, handcrafted, and slightly poetic.
Cenas al fresco — Myrto Kalle
The best recipes for summer dinners outdoors — with a touch that transports you to Greece.
A sardine feast on the terrace, a table overflowing with salads and cheeses, or simply a homemade pizza for an improvised Friday dinner in the garden: summer is the best time of year to gather around food, surrounded by friends and family.
Myrto Kalle brings us 50 light and tasty recipes, perfect for sharing outdoors, all infused with a touch of her native Greece. Tzatzikis and hummus, creams, marinades, vegetable pies... Simple and quick to prepare, each dish is seasoned with stories and tips that will delight young and old alike during the long, delicious after-dinners of summer.
Picadas — Ramón Parellada
The picada, the invisible secret of Catalan cuisine, is the result of imagination and creativity — a wise resource that turns everyday dishes into true festive meals.
A bay leaf, a head of garlic, a few almonds, or a piece of dry bread are ingredients overflowing with poetry. With their humble simplicity, they correct flavors and open the door to extraordinary aromas.
In this book, which passionately celebrates the mortar and those miraculous dressings handed down from generation to generation, Ramón Parellada has gathered picadas from sea and mountain, from grandmothers and old inns, along with the recipes that best accompany them: little stews, casseroles, rice dishes, and unforgettable broths. A delicious read.
Helados — Paula López Montero
A walk through the countryside discovering rich and unexpected flavors for ice creams.
In autumn, pine nuts and blackberries; in winter, almonds and cabello de ángel; in spring, violets, cherries, strawberries, and apricots; and in summer, banana, carob, and lime.
Helados is a stroll through nature and the homes of shepherds and farmers with whom Paula López Montero, co-founder of the traveling micro-ice-creamery Campo a través, collaborates in her search for original and traditional ingredients.
A sweet, approachable recipe book that celebrates craftsmanship, simplicity, and the freshness of a nearly forgotten trade.
Cremas — Patrizia Vitelli
Recetas de cuchara para todas las estaciones!
Desde preparar un buen caldo hasta saber seleccionar los mejores ingredientes (aunque a veces se pueden hacer trucos con las conservas): Patrizia Vitelli lleva media vida experimentando y cocinando todo tipo de cremas, y en este libro nos invita a un recorrido, en frío y en caliente, por sus mejores recetas y las historias que las acompañan.
Arroces — Josep Lladonosa i Giró
El arroz es un clásico de nuestra gastronomía con múltiples declinaciones: desde el arroz a la cubana que hace las delicias de los más pequeños hasta la festiva paella de langosta o el tradicional arroz a la cazuela. Para cocinarlo con éxito, recurrimos a la sabiduría y la experiencia que Josep Lladonosa, uno de los maestros de la cocina catalana, comparte en las noventa recetas de este libro.
Aquí hallaremos propuestas imprescindibles como el arroz a banda o la paella Manolete y otras típicas de algunas regiones, como la olla de Pineda de Mar o el arroz oscuro del Ampurdán, así como algunas propuestas sorprendentes e inesperadas (croquetas, cazuelas, ensaladas…) que nos harán disfrutar del arroz en todo su esplendor.
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