(Spanish - Professional) Peio Garcia Amiano. La Alta Cocina Vasca en Miniatura (Pinchos y Picas) Ingredients The process of making tsukemono

The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce

and cooking

fortified wines

fully revised and updated by the legendary bartender who set off the cocktail craze--featuring over 100 brand-new recipes

(Spanish - Professional) Peio Garcia Amiano. La Alta Cocina Vasca en Miniatura (Pinchos y Picas) Ingredients The process of making tsukemonoIllus. from photographs in color. 9. 75x9. 75", jacket. First Edition. San Sebastian: n. d. In Spanish. An early look at Spain's modernist cuisine, with thoroughly inventive dishes from Amiano. The title translates as "Basque high cuisine in miniature." Fine condition.