Cocina para todos is a collection of small practical books where the most important recipes are organized by their ingredients in a very handy way. Each ingredient is presented in a separate volume in which the main techniques of cooking and preparation of the given ingredient are detailed.

Each book contains a section of preparation of the different typology of the ingredients; one chapter is concerned with the geographical and social contextualization of each element. However, the largest part of each volume is dedicated to the elaboration and explanation of recipes shown in a very clear way, avoiding superfluous sophistications, and photos of great quality of each dish accompany them.

The collection consists of a series of volumes that can reach a total number of 35 volumes that because of their small format can be considered as a collection of periodically published books or, on the contrary, as a collection of individual titles.