Escuela de cocina y buena mesa. Vol 1. Cómo preparar huevos, pastas, arroces, verduras, legumbres, hongos y hierbas

Synopsis of Escuela de cocina y buena mesa. Vol 1. Cómo preparar huevos, pastas, arroces, verduras, legumbres, hongos y hierbas

«Escuela de cocina y buena mesa. Vol. 1» is the cookbook guide by Karlos Arguiñano and Juan Mari Arzak, published by Círculo de Lectores (143 pages, hardcover).

First volume of this collection devoted to basic pantry staples: eggs, pasta, rice, vegetables, legumes, mushrooms and herbs. Arguiñano reveals the keys to simple cooking, while Arzak approaches five-fork gastronomy and the new Basque cuisine.

Coordinated by Patxi Antón, the volume belongs to the series «Escuela de cocina y buena mesa», published in 1999 in Spanish.

Aimed at home cooks and gastronomy enthusiasts interested in both simple recipes and the keys to haute cuisine.