(Spanish - Professional) Peio Garcia Amiano. La Alta Cocina Vasca en Miniatura (Pinchos y Picas) Ingredients while also discovering new favorites

while also discovering new favorites

makes those meals possible

this biography of a region

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

January 18

(Spanish - Professional) Peio Garcia Amiano. La Alta Cocina Vasca en Miniatura (Pinchos y Picas) Ingredients while also discovering new favoritesIllus. 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.