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Book Description
Pedro Subijana has been at the forefront of the evolution of Spanish cuisine for the last 30 years, combining excellence, innovation and the avant-garde, thanks to his enduring spirit. Constantly refusing to conform, striving for perfection, never being completely satisfied; these qualities may be difficult to master, but they are the only traits suited to the daily toil of the restaurant business, and are what has elevated him to the elite of the restaurant world. This book is the fruit of his passion for doing things differently, and includes the most remarkable dishes produced in Akelare over the last 10 years. A work of extraordinary visual impact, it is written in Spanish and English and also features sections in Basque as a tribute to Subijana's homeland and the great Basque culinary tradition. This book is also accompanied by a special DVD, which explains several of his creations in detail. Index: - Foreword, Pedro Luis Uriarte. - An impeccable career, Cristino Álvarez. - Introduction. - To begin. - Aranori menu. - Bekarki menu. - Other dishes. - Kitchen classroom - Azti - Basque Culinary Center. - Restaurant. - Recipes. - Wine pairings for the Aranori and the Bekarki menus. - Techniques developed in our kitchen classroom.
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