Within the framework of the Buenos Aires International Book Fairthe next May 8 at 5:30 p.m. two new books dedicated to Jasmine Marturet and Pedro Bargerowhich combine stories of history with a selection of recipes.
Both titles are part of the collection Eggs on the Plate of Group Booksa proposal that seeks to record the work of contemporary chefs from a direct approach: who they are, how they were trained and what they cook today. The series emphasizes cooking as a profession, but also as a personal journey.
Each book includes a first biographical part—with interviews and reconstruction of his paths in gastronomy—and a second section with 40 recipes. There appear dishes that reflect their styles: in the case of Marturet, a cuisine linked to the product, with family influences and an artisanal imprint; in Bargero’s, a look associated with contemporary haute cuisine and its passage through highly demanding kitchens.
Marturet is at the head of Saint Agnesa restaurant that focuses on accessible quality proposals and that was recognized by the Michelin Guide with the distinction Bib Gourmand 2025. Bargero, for his part, consolidated his name during his time in chila and currently leads projects such as Coast 7070 and Sea Cuisine South Atlantic.
The editing and texts are in charge of Adriana Balaguerwith photographs of Rodrigo Ruiz Cianciain a format that accompanies the stories without losing sight of the practical nature of the books.
The presentation will take place on Friday, May 8 at 5:30 p.m. in it Yellow Pavilion, Rodolfo Walsh Roomwith the participation of the authors, who will dialogue with the public. An invitation to approach two current cuisines from a clear format: stories and recipes.
