El Celler de Can Roca, Cocinando un tributo
Editorial design
El Celler de Can Roca, the world’s best restaurant according to the list “The World’s 50 Best Restaurants” in 2013 and 2015, closed during one month to go with 35 of its staff on a tour in Mexico, Colombia and Peru. This trip was documented with the objective to publish a book about this experience and with the recipes created expressly for this tour.
For the design of the book, we followed the philosophy of the cuisine of El Celler de Can Roca, combining the vanguard with the tradition. A precolombine fabric has been reproduced in the spine, and it contrasts with the austerity of the cover, where there is only black typography on a white background.
The chapters of the book are differentiated by the support, a total of 4 different papers, and by its design. For example, the chapter “El viaje”, is dynamic and printed on offset paper, similar to that of newspapers. The letters from Josep Roca in the chapter “Inspiración”, in a smaller format, are printed like a travel journal. The part of the dishes has a classical design and a printing on semi-matte coated paper like the art books, and the recipes are printed only with black ink on a non-whiten paper with a grey tone.
Editor: Maria Canabal. mariacanabal.com
Photo: Joan Pujol-Creus. joanpujolcreus.com
