Ricard Camarena has written "Broths, the Code of Flavour", one of the most eagerly awaited books on the gastronomic scene, explains how Ricard camarena has come transform the very foundations of of cooking itself. All the types of broths the cook uses to prepare his dishes are also examined; their key points are detailed and practical explanation is given via some of this Valencian chef's most iconic recipes. 
 
Ricard Camarena 
2 Michelin stars.
The empire of flavour is in Valencia 
Ricard Camarena Restaurant 
Canalla Bistro 
Central Bar 
Habitual 
 
The broths of Ricard Camarena 
The broths of Ricard Camarena 
Searching for clean flavours 
The logic behind defatting
With this dish, it all began 
Snail risotto without the snails 
Ripe mango, cold curry, herbs and seeds 
Roasted carrots, cream of salmon roe and coconut-cumin 
 
How to enhance a broth 
How to enhance a broth 
The flavour enhancers of a broth 
Fat as a flavour enhancer 
Aromatised fats 
Pesto as a flavour enhancer 
Purée as a flavour enhancer 
Wine, vinegar and juice as a flavour enhancers 
Wine as a flavour enhancer 
Salt and colatura di alici as a flavour enhancers 
Condiments as a flavour enhancer 
Index of recipes “flavour enhancers” 
 
Types of broths 
Macerated broths 
Practical application of a macerated broth 
Index of recipes “macerated broth”
Clarified broths 
Clarification enhances flavour 
Index of recipes “clarified broths” 
Before and after 
Unclarified broths 
The importance of the process in unclarified broths 
Index of recipes “unclarified broths” 
Thickened broths or ‘veloutés’ 
Reinvented velouté Index of recipes “veloutés”