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Escuela de cocina y buena mesa. Vol 3. Cómo preparar pescados y mariscos
by Karlos Arguiñano, Juan Mari Arzak · · tapa dura · 143 pages
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Pages: 143 pagesAuthor: Karlos Arguiñano, Juan Mari ArzakPublisher: Publisher to be confirmedFormat: tapa duraLanguage: es-ESRelease date: 1/1/1999ISBN: ISBN 9788422674436
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Synopsis of Escuela de cocina y buena mesa. Vol 3. Cómo preparar pescados y mariscos
Descubre los secretos de la cocina de pescados y mariscos con este volumen de la serie 'Escuela de Cocina y Buena Mesa'. Karlos Arguiñano y Juan Mari Arzak, dos de los chefs más reconocidos de España, te guiarán a través de recetas deliciosas y técnicas culinarias expertas. Aprende a preparar platos exquisitos con los mejores ingredientes del mar.
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About the author
Karlos Arguiñano
Karlos Arguiñano Urkiola is a Spanish chef, popular TV presenter and producer, and Basque pelota businessman.
Born in 1948Since 19637 titles published63 writing
View full profileBest-selling books in Adult Education
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