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Broj 32 Listopad 2012.
Za vas smo pripremili veliki intervju s Elenom (proglašena najboljim ženskim chefom na svijetu ove godine!) i Juanom Marijem Arzakom (doajen baskijske kreativne kuhinje), vlasnicima i chefovima istoimenoga restorana (8. na svjetskoj San Pellegrinovoj rang-listi). Epicentar današnjega vala španjolskih gastronomskih inovacija povjesničari su locirali baš u malenoj kuhinji Arzaka, jer je Juan Mari gotovo sam obavio golemi pionirski posao postavljanja temelja nove baskijske kuhinje. Tijekom desetljeća razvoja, Arzakova su jela postajala sve kreativnija i modernija, a na koncu su hrabro zakoračila i u avangardu. Elena je u Arzakov ekvilibrij unijela novu energiju, kreativnu injekciju koja je rezultirala brojnim originalnim jelima.
Posjetili smo Bosnu i Hercegovinu i istražili njezine enogastronomske čari. Među jelima i kulinarskim specijalitetima Bosne i Hercegovine možemo naći jela za koja su recepti praktično konzervirani još od vremena u kojem je u zemlji između rijeka Une i Drine vladao Otomanski Imperij, do modernih izvedbi čiji detalji najčešće pokazuju put autentičnosti. Idealan gastronomsko–enološki užitak u Bosni i Hercegovini bio bi zagrljaj Orijenta i Mediterana. Rakije i ribe, ćevapa i vina, sira i slatka.
Prisjećamo se što se jelo u JNA. Reizdavanje knjige Recepture za pripremanje jela u Jugoslavenskoj Narodnoj Armiji potaknulo je Darija da nam napiše osvrt na kuhinju, hranu i općenito gastronomiju (ne)slavne vojske koju je i sam služio. Vojnički grah i sote Stroganov prema originalno propisanoj recepturi pripremio nam je poznati kuhar i TV-chef Almo Čatlak.
Čitajte o tradicionalnim načinima pripreme neretvanske jegulje i poznatoga brujeta. Stoljećima se u dolini Neretve ispisivao i iskuhavao jedinstveni jelovnik, koji je kao kultni gastronomski relikvijar preživio sve do danas, a usporedno s njim razvijale su se i tehnike lova na plahu kraljicu cijeloga Poneretavlja. No valja istaknuti da su svi ti stari neretvanski uvriježeni načini pripreme jegulja uvjetovani i uzrastom zmijolike ribe.
Pročitajte i druge teme poput portreta vinara Luciana Visintina iz vinarije Veralda, Tea Mamut pomaže vam izraditi sladoled, kako pripremiti običan krumpir na neobičan način otkriva Marina Sanguinetti, zimnicom protiv anemije i pada imuniteta, kuhanje umaka od rajčica, kave, vinske sorte portugizac, restorana Grašo, slastičarnice Crème de la Crème, pizzerie Duksa, slovenske vinarije Santomas, što jedu Kennedyjevi, zanovijetamo o osoblju restorana...
Za 10. listopada dogovoren je intervju s Renéom Redzepijem (nadam se da ga ne treba posebno predstavljati): Velimir Cindrić i ja susrest ćemo se sa slavnim chefom u San Sebastiánu, gastronomskoj meki, za vrijeme kongresa Gastronomika. Kratkirazgovor s njim objavili smo još u broju 18, uoči njegova prvog proglašenja za No 1 chefa na svijetu (sad je izabran i treći put!). S tim razgovorom (i već pripremljenim s Massimom Botturom) imat ćemo objavljene intervjue sa svih aktualnih prvih osam kuhara svijeta po San Pellegrinovoj listi The World's 50 Best Restaurants!