Javi Estévez (Madrid, 1983) displays a wealth of knowledge in these pages, not only relating indispensable notions about the entrails of veal, lamb, pork, chicken, and various other animals, but also detailing, like a master class, how to put them on the plate. He starts from the traditional cuisine and tells it like never before, with a close language and in the first person, so that the reader can make it his own and transform it into the exercise of artisan work that cooking should be. Cooking times, treatment of the offal, sautéing, marinating, blanching, frying and confit in 56 creations created at La Tasqueria, a Michelin starred restaurant. 

Montagud Publisher

Binding: Softcover

Number of pages: 288