{"id":70274,"date":"2016-04-19T00:01:40","date_gmt":"2016-04-18T22:01:40","guid":{"rendered":"https:\/\/gastronomicament.cat\/la-revista-cuina-es-renova"},"modified":"2016-04-19T00:01:40","modified_gmt":"2016-04-18T22:01:40","slug":"la-revista-cuina-es-renova","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/es\/la-revista-cuina-es-renova","title":{"rendered":"La revista Cuina es renova"},"content":{"rendered":"<p>Aquest dijous arriba el nou n\u00famero de la revista <em>Cuina<\/em>, una de les publicacions de cap\u00e7alera per als amants de la bona gastronomia.<\/p>\n<p><strong>La revista <em>Cuina<\/em> es renova en imatge i estructura<\/strong>. Amb aquest canvi, la publicaci\u00f3 l\u00edder en gastronomia a Catalunya i amb p\u00fablic a les Illes Balears i al Pa\u00eds Valenci\u00e0 incorpora m\u00e9s continguts, noves seccions, nous col\u00b7laboradors i m\u00e9s receptes per seguir reflectint, cada mes, l&#8217;actualitat gastron\u00f2mica del pa\u00eds i per donar idees als amants de cuinar i menjar dins i fora de casa.<\/p>\n<p><strong>A banda d&#8217;un nou disseny, m\u00e9s \u00e0gil i actual, en aquesta nova etapa <em>Cuina\u00a0<\/em><\/strong><strong>aposta per oferir m\u00e9s trucs i t\u00e8cniques per triomfar a la cuina, m\u00e9s alternatives per a una alimentaci\u00f3 saludable, m\u00e9s propostes per fer escapades gormandes i m\u00e9s receptes a l\u2019abast de tothom.<\/strong><strong><\/strong><\/p>\n<p><strong>Quatre grans blocs<br \/>\n<\/strong>Els continguts del nou <em><strong>Cuina\u00a0<\/strong><\/em>s\u2019agrupen en quatre grans blocs:<strong><\/strong><\/p>\n<ul>\n<li><strong>Per obrir boca: <\/strong>cada mes, la revista obre amb les millors propostes per gaudir de la gastronomia fora de casa: els millors restaurants de Catalunya, les fires gastron\u00f2miques m\u00e9s interessants del pa\u00eds i les darreres tend\u00e8ncies gastron\u00f2miques d\u2019arreu del m\u00f3n.<strong><\/strong><\/li>\n<li><strong>A la cuina: <\/strong>els millors men\u00fas i les millors receptes i tota la informaci\u00f3 que cal per preparar-les, amb gr\u00e0fics pr\u00e0ctics i espectaculars. Cada mes, un lector de la revista obre la cuina de casa seva i ensenya a fer un plat, s&#8217;estrena una secci\u00f3 dedicada dedicada a l&#8217;alimentaci\u00f3 saludable (&#8216;Plaers saludables&#8217;, a c\u00e0rrec de N\u00faria Coll) i el pastisser Jordi Bordas ofereix receptes dolces innovadores i equilibrades per fer a casa. La xef Carme Ruscalleda continua col\u00b7laborant amb la revista, ara amb una secci\u00f3 titulada <em>Master class<\/em>, en qu\u00e8 explica t\u00e8cniques i trucs professionals per aplicar a la cuina de cada dia.<strong><\/strong><\/li>\n<li><strong>Al celler: e<\/strong>ls vins, els caves i tot tipus de begudes s\u00f3n les protagonistes d\u2019aquesta secci\u00f3, que inclou les darreres not\u00edcies i novetats del sector vitivin\u00edcola. Amb la nova etapa, obrim una p\u00e0gina als c\u00f2ctels, signada per Mar Calpena.<strong><\/strong><\/li>\n<li><strong>Al rebost: e<\/strong>ls productes de temporada i tot all\u00f2 que pot omplir el cistell \u2014i on es pot comprar\u2014, ocupen la darrera secci\u00f3 de la revista. Visiten tots els racons del territori per con\u00e8ixer botigues i productors artesans i descobreixen les darreres novetats editorials i digitals. Aquest bloc compta amb un equip de quatre especialistes en productes gurmet \u2014pa, formatge, cervesa i delicades\u2014 que apareixen amb el nom de <em>Ca\u00e7asabors<\/em>. Aquest grup el conformen la periodista gastron\u00f2mica \u00c0nnia Monreal (pa), el tastador Ramon Roset (formatge), l&#8217;expert en cerveses Joan Villar-i-Mart\u00ed i el periodista i cuiner Manel Guirado (delicadeses)<\/li>\n<\/ul>\n<p><strong>Un equip fix de primera l\u00ednia<\/strong><br \/>\nL&#8217;equip fix de col\u00b7laboradors de <em>Cuina\u00a0<\/em>compta a partir d&#8217;ara amb els cuiners Carme Ruscalleda, Pep Nogu\u00e9 i David Caballero, i amb els periodistes i escriptors gastron\u00f2mics Mar Calpena, N\u00faria Coll, Salvador Garcia-Arb\u00f3s, \u00c0ngel Garcia Petit, Manel Guirado, Jordi Luque, Sergi Mart\u00edn, Paula Mol\u00e9s, \u00c0nnia Monreal, Francesc Murgadas, Ramon Roset, Xavier Sust i Joan Villar-i-Mart\u00ed, entre d&#8217;altres.<\/p>\n<p>En el primer n\u00famero de la nova etapa, us parla, entre d&#8217;altres temes, de la cuina amb herbes arom\u00e0tiques i verdures del temps, l&#8217;hummus, les piadines, les millors botigues de pasta fresca, els vins d&#8217;\u00e0mfora\u2026 i entrevisten el cuiner Dani Lechuga, xef del restaurant Bardeni.<\/p>\n<p>***<\/p>\n<p><em>El primer n\u00famero de la revista <strong>Cuina\u00a0<\/strong>va arribar al quiosc fa quinze anys, el mar\u00e7 de 2001. Des de 2006, pertany a l&#8217;editorial S\u00e0piens Publicacions, al costat de les cap\u00e7aleres <\/em>Descobrir<em>, <\/em>S\u00e0piens<em>, <\/em>S\u00fapers<em> i <\/em>Experi\u00e8ncies<em>.<\/em><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El primer n\u00famero de la nova etapa arriba al quiosc divendres vinent, 22 d&#8217;abril.<\/p>\n","protected":false},"author":1,"featured_media":39083,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1003],"tags":[],"coauthors":[],"class_list":["post-70274","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat-es","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La revista Cuina es renova<\/title>\n<meta name=\"description\" content=\"La revista Cuina es renova\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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