Name: Under the Sign of the Moon: Mirazur, Mauro Colagreco (en Inglés)
SKU: 56023139
Price: 68080.00 CLP
Availability: InStock
Author: Colagreco, Mauro ; Carassale, Matteo ; Colagreco, Laura
ISBN: 9781419774232

portada Under the Sign of the Moon: Mirazur, Mauro Colagreco (en Inglés)

Under the Sign of the Moon: Mirazur, Mauro Colagreco (en Inglés)

Formato

Libro Físico

Autor

De… (fotógrafo)

Editorial

Idioma

Inglés

N° páginas

296

Encuadernación

Tapa Dura

Dimensiones

29.6x24.4x3 cm

Peso

1.88 kg.

ISBN13

9781419774232

Categorías

Francia
Historia social y cultural
Libros de cocina de cocineros famosos y de televisión
Cocinas nacional y regional

Under the Sign of the Moon: Mirazur, Mauro Colagreco (en Inglés)

Mauro Colagreco (Autor) · Laura Colagreco (Autor) · Matteo Carassale (De… (fotógrafo)) · La Martiniere/Abrams · Tapa Dura

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Reseña del libro "Under the Sign of the Moon: Mirazur, Mauro Colagreco (en Inglés)"

A gastronomic exploration of Mirazur, the "best restaurant in the world," and the creative vision of chef Mauro Colagreco. Step into the magical and delicious world of chef Mauro Colagreco's Mirazur, the three-Michelin-starred restaurant situated along the French Riviera at the foot of the mountains and overlooking the sea. Colagreco's much-lauded cuisine takes its inspiration from the natural world and the terroir surrounding Mirazur; his personal garden, which brims with aromatic herbs and fragrant citrus trees just across from the restaurant; his Italian Argentinian heritage; and his background training with leading French chefs Bernard Louiseau, Alain Passard, Alain Ducasse, and Guy Martin. More than just a cookbook, Mauro and Laura Colagreco's Mirazur: Under the Sign of the Moon unearths the chef's unique vision and earth-honoring philosophy for food. The sustainable gastronomy translates into four menus, each following the lunar calendar. Food lovers will discover recipes of gastronomic excellence around four components (roots, leafs, flowers, and fruits) and journey through the gardens and orchards that have helped Mirazur grow to become the best restaurant in the world. Among the recipes included are: Turnip and Shellfish Tartlet; Carrot, Kumquat, and Pork Belly Terrine; Menton Onion, Caramote Shrimp, and Red Shiso; Celery Root and Squid Tagliatelle; Lamb Millefeuille; Radicchio Ravioli and Wild Boar Consommé; Petit Pois and Elderflower Ragout; Osmanthus, Langoustine, and Green Apple, Baby Fava Bean Tartlett and Pistachio, Mallard and Quince Terrine; Chia, Citron, and Venison Tartare; Raspberries and Verbena. With Color Photography by Matteo Carassale