Salmorejo

Another good book recently edited is "25 años de la nueva cocina vasca" by Mikel Corcuera. Sorry but it's only available in spanish. This book tell the history of basque cookenery and restaurants by their chefs. Its plently of photos, information and recipes of every chef, from the olders: arzak, subijana,.. the boom chefs: berasategui,... till now chefs. It's highly recomended. It cost in Spain 39 euros. Here's a link for reference: http://www.expocenter.com/cgi-bin/w3-msql/...l?ID=3025&MAT=5 vserna, saludos.

I hate El Bulli. I am spanish, I live in Madrid, Spain. I only have been once at El Bulli, some years ago, 2 or 3. I thought it was really fantastic and it was for me a new concept of food. Its really the best restaurant I ever been. But from then, el Bulli and its 3 Michelin 'stars', a lot of spanish restaurants try to be El Bulli, lots of spanish chefs think they can be so good as Ferran Adrià. The results: 1. a lot of spanish restaurants doing 'new like el bulli cuisine' have increase the price 200% ( euro contributed, of course) and more, "..If Adrià do it why not me ?" 2. the food in a lot of spanish restaurants is all the same, a lot of 'espumas', sorbetes, and texture tricks; its just boring. 3. A lot of spanish chefs thinking of they are not simply chefs, they are 'something more', they como to your table like saying, you, poor client, you don't understand my work, you don't worth beeing here. 4. The traditional cooking and the first class materials cooking is beeing forgotten by all these 'masters' Salud.

My english is not good, sorry. I am a spanish 'ganadero' with some Iberico pigs and We make chorizo , ham, lomo, paletilla, etc every year. We'd like to export to USA. What kind of restrictions there are ??? I suppose that complete pieces are difficult to cut. Do I send them sliced and vacuum ?? thank you