(Spanish - Professional) Peio Garcia Amiano. La Alta Cocina Vasca en Miniatura (Pinchos y Picas) Ingredients January 18

January 18

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

this biography of a region

he worries about doing it by playing with a varied palette of flavors

fortified wines

(Spanish - Professional) Peio Garcia Amiano. La Alta Cocina Vasca en Miniatura (Pinchos y Picas) Ingredients January 18Illus. 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.