en llamas tb - 100 recetas

Unsurpassed. Indispensable, Incomparable. The best cookbook of the year, by the number one chef. Francis Mallmann's new book once again aims for the sublime, with new recipes, over gentle or giant fires, in a larger format, and with the impeccable quality of his previous "Seven Fires" and "Tierra de Fuegos". Splendid photos, abundant secrets from his life, and the generous delivery of his delicious creations prepared in different corners of the world complete the proposal. There will be no better gift for grillers, lovers of cooking and the outdoors, enthusiasts of embers, and all those who understand good food as one of life's great pleasures. This is Francis' book of fulfilled dreams: where he allows himself to cook in the streets of Paris, in the heart of Manhattan, on a distant beach in Brazil, in the mythical Chez Panisse restaurant in San Francisco, in the Patagonian snow, and, as always, in his lakeside hideaway. Meats, fish, fruits, vegetables, cheeses, wines, herbs, oil, breads, and cakes pass through Mallmann's hot griddles, through his hands and his imagination, and become exquisite flavors, which in this book are captured in 100 tested recipes, adapted to our own kitchens.

Unsurpassed. Indispensable, Incomparable. The best cookbook of the year, by the number one chef. Francis Mallmann's new book once again aims for the sublime, with new recipes, over gentle or giant fires, in a larger format, and with the impeccable quality of his previous "Seven Fires" and "Tierra de Fuegos". Splendid photos, abundant secrets from his life, and the generous delivery of his delicious creations prepared in different corners of the world complete the proposal. There will be no better gift for grillers, lovers of cooking and the outdoors, enthusiasts of embers, and all those who understand good food as one of life's great pleasures. This is Francis' book of fulfilled dreams: where he allows himself to cook in the streets of Paris, in the heart of Manhattan, on a distant beach in Brazil, in the mythical Chez Panisse restaurant in San Francisco, in the Patagonian snow, and, as always, in his lakeside hideaway. Meats, fish, fruits, vegetables, cheeses, wines, herbs, oil, breads, and cakes pass through Mallmann's hot griddles, through his hands and his imagination, and become exquisite flavors, which in this book are captured in 100 tested recipes, adapted to our own kitchens.