Cocktail Cuisine by Tony Botella Although this may not be the first time miniature cuisine ispresented this is the first time a book treats the subject with the importanceit deserves and a completely modern focus Tony Botella a great professional and researcher of gastronomy createssmall culinary treats that combine traditional and avant-garde cuisine. CocktailCuisine illustrates his will to break away from the traditional idea ofappetizer pieces. It presents elaborate culinary delights a full-fledged cuisine that capturesseasonal flavors. Demonstrated in this book are appetizers that are freshlight hot or cold liquid or solid but most of all always perfect for turninga cocktail gala into a truly special event. Features such dishes as: Gorgonzola dumpling Foie bonbons with orange Spoonful of Japanese noodles and salmon roe Turkey ribs with soy caramel sauce Truffle yogurt And much more Each recipe contains step-by-step techniques and attractive full-colorphotographs o
"Sinopsis" puede pertenecer a otra edición de este libro.
Descripción MONTAGUD, 2004. Encuadernación de tapa dura. Estado de conservación: Nuevo. Estado de la sobrecubierta: Nuevo. This one is all about small appetizers. You'll be dazzled by the combinations of ingredients, for sure, but even more with the presentation. These tasty morsels are presented in glasses, on spoons & sticks, on plates, in boxes, on cups and standing on their own. Some sweet, some savory and mostly a combination. Nº de ref. de la librería ABE-19318560618
Descripción Montagud Editores, 2004. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M8472121046