el brasas
The Chef
Christopher Wilson — El Brasas — is a graduate of the Basque Culinary Center. He has worked in Michelin-starred restaurants and creative spaces such as IDEO. After experiencing burnout, he rethought his approach to gastronomy, turning toward plant-based cuisine and bringing “El Brasas” and the restaurant Bella Verde in Mallorca to life. His mission is to take plant-based cooking to the next level by connecting creativity, technique, and awareness. He now shares his vision in a book that invites readers to cook in harmony with nature.
El Libro de cocina de El Brasas /
The El Brasas Cookbook
Eating with the rhythm of the seasons
In a world where our connection to food and its origin has become increasingly distant, cooking and eating in tune with what each season provides is an act of awareness, care, and respect for our environment. Many of us no longer even know when foods are in season, as we are used to seeing them in supermarkets all year round.
In this book, I invite you to return to what is essential: nourishing ourselves with fresh, local ingredients at their peak of ripeness, caring for both our health and the health of the planet.
You can buy it directly at the restaurant, at Penguin, on Amazon.
