by Alberto Chicote · El País s.a., Madrid · tapa dura · ISBN 9788498158694
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Cocina con firma: pescados, carnes y postres» is the cookbook by Alberto Chicote, chef at restaurant Nodo, published in hardcover (61 pages).
The recipe book brings together fish, meat and dessert dishes, each with ingredients, preparation and presentation. The book opts for a global pantry and for letting the raw ingredient inspire the recipe; among the preparations is teriyaki tuna with spring onions and dried black olive oil.
Number 16 of the Cocina con Firma collection, published by El País, with introductory texts by José Carlos Capel.
Aimed at experienced cooks and enthusiasts looking for new ideas in the kitchen.
