by Karlos Arguiñano, Juan Mari Arzak · tapa dura · ISBN 9788422674436
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«Escuela de cocina y buena mesa. Vol 3. Cómo preparar pescados y mariscos» is the hardcover cookbook by Karlos Arguiñano and Juan Mari Arzak.
A cookbook of fish and seafood that combines two approaches: Arguiñano contributes everyday dishes and Arzak shows haute cuisine recipes with tricks from the New Basque Cuisine. Coordinated by Patxi Antón, the volume offers practical learning to make the most of sea products.
Published by Círculo de Lectores in 1999; Spanish edition of 143 pages.
For home cooks who want to discover the approaches of Arguiñano and Arzak in preparing fish and seafood.
Karlos Arguiñano Urkiola is a Spanish chef, popular TV presenter and producer, and Basque pelota businessman.
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