BrasilIrunen
Book
Dulces caprichos
Dulces Caprichos is the first book in culinary literature written by Koldo Salinas, chocolatier par excellence. Through a hundred or so recipes this confectioner makes his enterprising spirit quite clear, who have always, restlessly, wanted to break away from traditional cake baking. Always in favour of the best products, he creates incredible chocolates, rich in nuances and scents, as well as light and fresh desserts, not very sweet and delicious in contrasts. Without any doubt, those with sweet tooth will not be able to resist Dulces Caprichos.
"Dulces caprichos, descubriendo sabores", with a foreword written by Josean Martinez Alija, head chef of restaurant Guggenheim Bilbao, was presented at Oiasso Museum in Irun. Published at the end of 2008 (December), it has already been awarded as the Best Cookbook at the Gourmand World Cookbook Awards 2008, considered as the Oscar awards in gastronomical literature. Despite every recognition in the field, according to the author, "the real success will be when the reader develops his own creations following my recipes".
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