Chef Josep María Kao from the Shanghai restaurant in Barcelona publishes the book Kao, the best Chinese cuisine, with Planeta Gastro. Everything to discover through the award-winning chef, with a Michelin star, the gastronomic proposal of what for some is one of the best Chinese restaurants in Spain.
And Josep María Kao is the great link between the first Chinese chefs established in Spain six decades ago and a high-level culinary present in which China merges with the Mediterranean. This book tells his family history and legacy in the form of recipes.
The book reviews the history of the Kao and their gastronomic proposal
Throughout these pages, the reader will learn about the family epic that takes the Kaos from communist China to Spain under Franco. All to end up being a culinary reference in the country and in the world. The story is completed with a recipe book that brings together three generations, from the most traditional Chinese cuisine, through the highly recognized culinary proposal of its cuisine, to the most daring and creative bites.
José María Kao's father arrived in Barcelona to work in the first Chinese restaurant in the city. He and his wife published a very exotic recipe book for the time and made it fashionable in the now-defunct Peking restaurant and later in Shanghai.
José María, youngest of the Kaos, transformed his father's kitchen by adding Mediterranean ingredients. He also concepts haute cuisine, and has made Shanghai, for many experts, the best Chinese restaurant outside of China.
After a life behind the stove, José María reviews his family's history of improvement and looks towards his daughters, Meilan and Nayan, as an expression and reality of a promising future.
