Maestro de maestros, Luis Irizar.
Experiences and teachings of the Master of masters of Basque cuisine.
In his memoirs, the patriarch of the prestigious Basque cuisine describes in an attractive way his life and professional career from his beginnings in San Sebastián, his time at the mythical Jockey of Madrid, his training in Paris...until his leap to England in charge of the kitchens of the London Hilton hotel and its training school.
- 190 x 248 mm
- 264 pages
- Published in
- 1,2 kg
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