Spanish, Catalan and English editions available. In The magic of cooking, Carme Ruscalleda opens her kitchens to readers and teaches them about the dishes that have made her a gastronomic icon, a chef with unparalleled stars: three at Sant Pau, her restaurant in Sant Pol de Mar; two at the restaurant of the same name in Tokyo; and two more at Moments, the restaurant she runs with her son in Barcelona’s Mandarin Hotel. Carme Ruscalleda tirelessly claims nature as her inspiration and sees her work as the pursuit of and homage to the landscapes around her, as well as to raw materials, which she sees as an endangered treasure. Her kitchen is sensorial and delicate, evocative and painstaking, local and global – shirking artifice, she seeks authentic flavors. Hers is a kitchen like those of people who grew up in houses with daily trips to the market, where families cooked with seasonal products. Here, in The magic of cooking, a self-taught woman, both strong and tenacious, unveils her secrets. In a constant reinterpretation of traditional cooking, Ruscalleda is respectful of products and their seasons, creating dishes that are real blends of aromas, flavors, textures, and colors. The magic of cooking is a book for the whole family. Beginning with an introduction on food groups, nutrition, and health, it then offers a view into the various culinary cultures around the world, listing and explaining modern cooking techniques and making note throughout the various chapters of the different ways in which one can cook food: by boiling, frying, barbecuing, grilling, sautéing, stewing… In each of her chapters, Ruscalleda gives advice on how to make the best possible dish, offering the reader recipes of varying degrees of difficulty. For example, in the section about fried foods, she teaches us how to make the best fried egg, while in the following pages she walks readers through more crafted recipes, such as tempura or mushroom fritters