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THE GOLDEN BOOK OF ARAGONESA CUISINE, written by gastronomic journalists Cristina Arguilé and Juan Barbacil, prologue by the critic of El País and president of Madrid Fusión, José Carlos Capel and illustrated by the photographs of Miguel Angel Vicente and Cristina Martinez.
- Luxury bookbinding.
- All-color quality printing.
- 25 cm x 27.5 cm
THE GOLDEN BOOK OF ARAGONESA CUISINE, the new Aragonese culinary codification, a choral work by the gastronomic journalists Cristina Arguilé and Juan Barbacil and prolonged by the gastronomic critic of El País and president of Madrid Fusión, José Carlos Capel.
After collecting two Gourmand World Cookbook Awards, with their two previous works - EL TERNASCO DE ARAGÓN and TESOROS GASTRONÓMICOS DE ARAGÓN - in this new work and along 336 pages, the authors Juan Barbacil and Cristina Arguilé make an analysis of the Of the Aragonese public kitchens through the work of their cooks.
This book contains 130 profiles of Aragonese chefs or residents in Aragón, based on personalized interviews with each one of them, as well as 130 recipes selected by the professionals themselves, as the most representative of their work. In this way this new publication conforms and reflects the Aragonese culinary present.
It precedes to these pages a historical tour by the work of the most important cooks of Aragon already disappeared as well as chapters, dedicated to the sectorial associations and the schools of hospitality of the autonomous community. Complete the GOLDEN BOOK OF THE ARAGONESA KITCHEN a section dedicated to the agri-food producers who have collaborated in its edition. All this, illustrated by the photographs of Miguel Angel Vicente and Cristina Martínez, artistic director of the book and presented in a format of luxury.
This book will be presented in two editions, in Spanish and in English, with the intention of publicizing our culinary potential outside our borders.
To buy the edition in Spanish click here.
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