by VV AA · tapa blanda · ISBN 9788440692986
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«El agua en la cocina del futuro» is the cooking and gastronomy book published by the Academia Española de Gastronomía for Ediciones B, in paperback (284 pages, in Spanish).
A collective work reflecting on water as an increasingly valuable resource and on its role in the gastronomy of the new millennium. The text warns that a commodity today abundant and cheap may become a treasure worth protecting, and brings together recipes and perspectives on how that change will influence future cooking.
Published by Ediciones B in 1999, within the collection promoted by the Academia Española de Gastronomía. Format: 284-page paperback in Spanish.
Suitable for readers interested in gastronomy, cooking and reflection on the future of food resources, as well as for collectors of works by the Academia Española de Gastronomía.
