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Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192 - I/2023

Best Haute Cuisine Magazine

110 pages full of recipes, reflections and ideas by chefs with 11 Michelin stars and 24 dishes with a complete recipe.

Saber y Sabor 192 - I/2023
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine

Saber y Sabor 192 - I/2023

9.90€

Best Haute Cuisine Magazine

110 pages full of recipes, reflections and ideas by chefs with 11 Michelin stars and 24 dishes with a complete recipe.

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Description

There is much to discover at Saber y Sabor 192: the subtle smoked omakase flavors that Dani García and Massimiliano Delle Vedove prepare in the Smoked Room; the sumptuous personality that the French Hélène Darroze gives to her dishes at The Connaught and Marsan (with five Michelin stars); the culinary possibilities that Mario Sandoval has found in the different cuts of salt; the authenticity hidden in the sustainable and territorial commitments of the restaurants Les Moles and Ambivium (both recognized in 2023 with a Michelin green star); the emerging potential of Ecuadorian cuisine at the hands of chef Ramón Saltó; and the new sweet dessert games by Adrià Rodón, one of the great young talents in Spanish pastry.

In total, more than 110 pages full of recipes, reflections and ideas by chefs with 11 Michelin stars. 

Data sheet
Size
28,5 x 22 cm
Language
Spanish
Author/s
Check out the summary
Semi Hardcover
100 pages
Published in
2023
Weight
0.7 kg
Reviews
Contents

DANI GARCÍA & MASSIMILIANO DELLE VEDOVE

/ SMOKED ROOM

Omakase de altos vuelos

HÉLÈNE DARROZE

/ THE CONNAUGHT Y MARSAN

Producto y algo más

MARIO SANDOVAL

/ COQUE

La sorpresa que esconden la sal y los escabeches

CRISTÓBAL MUÑOZ

/ AMBIVIUM

Alta cocina entre la ecología y la enología

JERONI CASTELL

/ LES MOLES

Tres décadas de territorio

RAMÓN SALTÓ

/ ORO VERDE Y CASA JULIÁN

Explorando Ecuador

ADRIÀ RODÓN

Cromática puesta al día

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