Madrid is the culinary melting pot of a country which has been named the epicentre of the gourmet world by the New York Times, the author of a new book on Spanish gastronomy said Thursday.
"There is no real Madrid cooking but that's because gastronomy here unites so many things," said Miguel Angel Rincon, who has just published "Un Ano de Gastronomia de Vanguardia en Madrid" (A year of innovative cooking in Madrid).
Rincon came up with the book after the capital hosted the Madrid Fusion gastronomic summit in January last year, inviting top chefs from around the world to show off their skills.
"Madrid has in recent years become a real European gastronomical focal point," said Rafael Anson, chairman of the Spanish Gastronomic Academy, as Rincon's book was launched.
Spain's gastronomic traditions received a shot in the arm since the New York Times in 2003 dubbed it the epicentre of the gourmet world rather than France.
But before that, Spain had its own Michelin Three Star chefs in Ferran Adria, Martin Berasategui, Juan Mari Arzak, Santi Santamaria and Carme Ruscalleda.