Since the anman (buns stuffed with red beans) from Spirited Away even the ramen of Ponyo on the cliff, passing the magnificent bentō of My neighbor totoro or herring and pumpkin pie from Nicky, the witch's apprentice, this book collects more than 20 recipes found in Studio Ghibli movies.

Food has always been fundamental in Hayao Miyazaki and Isao Takahata's films, either as the protagonist of family gatherings, as consolation in difficult situations or as the source of dangerous temptations. Now these delicious dishes come to your table! And they do it thanks to this cookbook that is published for the first time in Spanish.

The book is the product of the union of three young French people: Minh-Tri Vo, graphic designer, passionate about cooking and in charge of preparing the recipes; Apolline Cartier, graphic designer and photographer, and Claire-France Thévenon, film critic trained at the University of the Sorbonne Nouvelle and responsible for contextualizing the preparations and their presence in the films.

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"The Studio Ghibli Movie Recipes isn't an official book, but it's beautiful and will be a hit. An indispensable work for fans ". ActuGeekGaming.com

"Lovers of Japanese cuisine and Ghibli cartoons: you will love this book!". MissBobby.net

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In April 2021, a Twitter user asked Studio Ghibli how they made the rice dishes in their movies look so delicious. The answer was clear: "Because Miyazaki himself cooked them." And there is a lot of truth in this. The gastronomic scenes signed by Hayao Miyazaki and Isao Takahata convey the texture, flavor and aroma of the dishes because they are prepared in such a traditional way as the director elaborates his drawings and animations.

There would be no My neighbor totoro (1988) without him bentō that the girl Satsuki prepares or Spirited Away (2001) without those succulent azuki bean-stuffed buns called anman. There are dishes that transcend the screen and end up forming part of the collective imagination. No ramen will ever be like Ponyo on the cliff (2008). No rice will ever be as satisfying as the one shared by the main brothers of The fireflies's grave (1988).

What the title proposes Recipes from the Studio Ghibli movies is a culinary journey through the cinema of one of the most emblematic animation houses in the world. An illustrated volume with stills from the films and a detailed step by step to successfully prepare those succulent dishes that have made us salivate on more than one occasion from the screens.

The book is not limited to Japanese cuisine, but to a film universe. Followers of the study will find on these pages the beef stew from The castle in the sky (1986), spaghetti bolognese with meatballs from Porco rosso (1992) or that great breakfast of eggs and bacon from Howl's Moving Castle (2004). There are 23 recipes that are part of this book made by the French designer of Vietnamese origin and foodie Minh-Tri Vo and that the Col & Col publishing house is now publishing in Spanish to illuminate the intersections between gastronomy and the rest of the arts. including cinema.

"Drawing food is drawing culture and history," they say from Studio Ghibli. Also that the culinary scenes of his films "are full of life." Through these dishes the scriptwriters unleash events, transmit emotions and build identities. Like childhood, nature, memory and fantasy run through Studio Ghibli films, gastronomy is also a fundamental part of its narrative.