El pa, l’oli i el vi (1998). My first written work arose from the fall menu I created in 1996, which evoked the basic staples of Mediterranean cuisine and the afternoon snacks of the children of the postwar generation. It showed the public how to surprise the palate with simple, quintessentially Spanish ingredients such as bread, olive oil and wine.
In 2004, I published my second book, Mano de cocinero (2004), with 63 recipes for the four seasons and insights into my own culinary philosophy, which is based on three principles that have since become the pillars of my cuisine: product, technique and feeling.