ABaC is the Barcelona-based three-Michelin-star restaurant since 2017, led by Jordi Cruz, the Catalan chef who earned his first Michelin star at the age of 24.

This book collects the most emblematic dishes that have led Jordi Cruz to achieve 3 Michelin stars for his flagship restaurant, ABaC. The chef boasts a total of 6 Michelin stars when considering his other two Barcelona restaurants, Angle and Atempo.

This book, carefully edited in a bilingual format, organizes the dishes into different sections as if they were several tasting menus. It features global cuisine with local flavors easily recognizable by the country's diners, using products that arrive daily from the best local suppliers. His dishes play with textures, contrasts of flavor, and temperature. They are essentially fun dishes that surprise with every course, always incorporating a little trick to surprise with one of its ingredients.

• Explosive starters in flavor, where the product never loses its essence and where the mastery of numerous techniques is demonstrated, perfectly explained step by step.
• His signature tapas, dignified by their excellent originality, open the appetizer of the menu, always accompanied by gastronomic liquid cocktails that prepare the reader for the first technical games, perfectly balanced, before sitting down at the table.
• His intense broths are well-known for their flavors, which alone constitute a hallmark of his identity. His kitchen, equipped with the latest technical innovations, allows him to create unique ingredients with which he paints each of his creations, presented on exclusive crockery where many of his dishes are finished cooking in front of the client.

High cuisine dishes close the menu before reaching the party of acidic desserts, dairy-based ones, and rewarding those addicted to chocolate.

67 recipes, in which he strives to describe each of the details so that the dish can be tasted just by reading it.

In this book, Jordi Cruz makes it clear that the mastery and respect for classic cooking techniques should not undermine any product, and allows for the application of exquisite complementary techniques such as: lyophilization, double pressure cooking with OCOO, low-temperature cooking, dehydration, cold and hot infusions, distillates, clarifications, liquid nitrogen, CO2, etc., which are always finished with elegant and extremely careful presentations and plating.