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Recetas Argentinas de Mi Cocina
Langbeschreibung
Argentine cuisine is the result of the fusion of Creole food, typical of the colonial period, the native food, legacy of the native peoples, and the substantial contribution of the great European migratory currents, mainly Spanish and Italian. Such diversity of elements over time, rather than a fusion, caused a happy confusion in which little by little a varied range of foods that we know as our own and that give identity to the Argentine cuisine was formed. Recipes also in English.
Gastó n Riveira is the creator and alma mater of La Cabrera, one of the most successful steakhouses in Buenos Aires. He does not respond to the profile of a classic grill owner, he can be defined as a true cook: he selects the merchandise, costs, tastes each dish and researches trends. He is in every single detail, he is an all-round businessman. He entered Alicia Berger's school and at the same time worked in different restaurants and hotels. He then traveled to Europe, studied in Lenotre, France, and did stages in Italy, London and Sao Paulo, and with Alex Atala, in Brazil.
ISBN-13:
9789876378642
Veröffentl:
2024
Erscheinungsdatum:
07.10.2024
Seiten:
256
Autor:
Gastón Riveira
Gewicht:
1228 g
Format:
245x195x37 mm
Sprache:
Spanisch