by Karlos Arguiñano, Juan Mari Arzak · Debate · tapa blanda · ISBN 9788483060841
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«Cómo preparar huevos, pastas, arroces, verduras, legumbres, hongos y hierbas» is the cookbook by Karlos Arguiñano and Juan Mari Arzak, in paperback.
Coordinated by Patxi Antón, the work launches a culinary school in six installments and gathers the basic knowledge to acquire gastronomic culture: kitchen organization, menu selection, and the right wine. It includes preparations of eggs, pastas, rices, vegetables, legumes, mushrooms, and herbs.
Volume 1 of the «Escuela de Cocina y de la Buena Mesa» collection, published by Debate in 1998 in Spanish, with 144 pages.
For those starting out in cooking who want a complete and practical gastronomic foundation.
Karlos Arguiñano Urkiola is a Spanish chef, popular TV presenter and producer, and Basque pelota businessman.
