La Cocina De Río Sollo - River Cuisine


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SKU: MG0114
Author: Gallegos, Diego
Cuisine: Spain
Publisher: Montagud Editores
Pages: 256 pages
Format: Hardback
Year Published: 2016
Difficulty: Fiendish  
Photography: Richly Illustrated  


Diego Gallegos (São Paulo, Brazil, 1985) has opened a new course with different tributaries, the source of which is his restaurant, Sollo. Sturgeon, trout, tilapia, salmon, barbel, black bass and wels catfish. The flesh of each of them, and their roe, are the means by which Diego Gallegos seeks to channel his goals. Among them he includes a guest of honour: the white-clawed crayfish, which is currently advancing along a winding road to oblivion. The chef relationship with them transcends the kitchen: he reads, draws on the wisdom of experts, investigates… His strategy is based on the knowledge that the dish plays a dual role as goal and final consequence.

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