A unique tour of nine restaurants with Michelin stars: Aponiente, Dani García, De Librije, Disfrutar, DiverXO, DSTAgE, El Invernadero, Mugaritz and Somni. The book addresses the way these nine acclaimed chefs display their creativity in their dishes and in the interior design of their restaurants. A tribute to all great chefs who have put their…
“Global Kitchen: the kitchen, the heart of the home”, is the second publication of Global Kitchen, a multidisciplinary project created by Cosentino, to study the space of domestic cooking. The study reflects how they materialize in the design and use of this room, social changes and new ways of life of the 21st century. A…
The book investigates the needs of haute cuisine and defines the concepts and standards of today’s professional kitchen facilities. In research and analysisi conducted have tended to the needs of cooks on ergonomics, sustainability and energy efficiency. It includes the point of view of the main international chefs in order to extrapolate their concerns and…
Global Kitchen is a publication, edited by the Silestone Institute, that presents some reflections on the uses and global trends in the kitchen and its role in the home of the future. This publication is a complement to its predecessor “A 90 cm above ground” which has become a benchmark in the professional kitchen sector.…
Passive Food Safety Systems – SPSA (Acronym in Spanish of Sistemas Pasivos de Seguridad Alimentaria), a concept in food safety management that was developed for the Silestone Institute by Maite Pelayo Blas, a microbiologist, expert in Biocommunication and Food Safety and technical spokesperson for the Silestone Institute. SPSA is a fascinating line of research which…