by Academia Española de Gastronomía · Editorial Everest · tapa dura · ISBN 9788444100173
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Legumes have been a staple for humanity since the Neolithic period. This book provides detailed information on the characteristics and qualities that define the texture and flavor of different high-quality legumes, as well as their various gastronomic possibilities. It includes traditional recipes and modern culinary proposals from some of Spain's best chefs.
