The sacred and the profane, the format, the impenetrable, silent black object.

A book with a 165 mm x 235 mm format makes industrial use of the standard sheet size (70 x 100cm). There are millions of books that share this format with its margins for the grippers on the offset printing machines, as it wastes no paper. Faced with the temptation to make an exhibition catalogue, this economy of means silences the object and makes it commonplace, without any pretentions.

It is a book that is not large, nor really small, although maybe a bit, at least for a photography book, and in that sense it is a sacred format. It is a book that forces you to approach it like a priest reaches for his missal, seeking the concentration to withdraw from the rest of the world and from others, just as Gaudí would have done a thousand times with the prayer book he always carried in his pocket.

Hidden in a black cover, in pages with black edges, this object presents itself as both silent (it barely whispers its title with a laser-engraved text, which can appear in low relief or puffed up in high relief, depending on the light) and impenetrable; everything about it is black.

With this volume dedicated to the rationalist Mocoroa, the author, Iñigo García Odiada inaugurated the monographs of the Gipuzkoa delegation of the College of Architects. For this, they entrusted us with the design of a collection of monographs that defined the entire editorial design that would set the guidelines for the following books.

On the occasion of the seventy-fifth anniversary of Gyula Madarasz’s death, we pay tribute to him by artistically recreating his creatures and taking them to their ultimate consequences – that is, where every true animal ceases to exist: in the cooking pot. José Belmonte has been entrusted with interpreting Madarasz’s writings and breathing life and graphic relevance into them, while Andoni Luis Aduriz has done the same by endowing these beasts with a gastronomic interpretation, captured through the lens of Usagi Enoki’s photography. Santos Bregaña proudly presents this homage.

The book reproduces an original by the Frenchman Jacques Saint Germain, pseudonym of an unknown gourmet writer of great talent. Its full title is revealing: “Foie gras, followed by the art of serving and preparing it, published in Paris at the expense of the Company of Bibliophile Gourmets.”

The result is a “thriller” that is not to be missed, an entertaining story about the history of foie gras and its protagonists. Some practical service preparation tips describe principles such as consistency, appearance, weight, origin or denervation of the liver and answer old questions.

The purpose of this small gastronomic glossary is to present the art of cooking in a more complete way through a simple exercise of decoding its vocabulary. By unraveling its mysteries with the assistance of science, the arts, and other subjects that human knowledge has developed, we aim to finally abandon the practice of a distorted version of gastronomy. 

Contradicting all the advice, all the indications of market analysts, we present you Iker. A mini-hero willing to have fun with the craziest adventures and who doesn’t look like anyone or anything. Iker and the Mystery of the Cacaletras is probably the first “black” children’s novel, an educational graphic adventure, full of fun ingredients for little ones and their parents.