Mirazur (English)
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River Cafe 30
Ruth Rogers, Sian Wyn Owen, Joseph Trivelli
37.00 €
Foundations of Flavor: The Noma Guide to Fermentation
René Redzepi, David Zilber
45.50 €
mixtipp Lieblingsrubs & Gewürze: Kochen mit dem Thermomix
Gerhard Walter
9.99 €
Bodensee Kochbuch Das Beste vom Bodensee - Küche und Lebensart
Christiane Leesker, Vanessa Jansen
29.00 €
Mauro Colagreco was still an Argentinean student at La Rochelle Hotel School, when he traveled through what would become the home of his future restaurant on a little road between the sea and the mountains on the way to Rome. A few years later, after working with great French chefs Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin, Mauro decided to open his own place and he settled in Menton, on the Cote de Azur. Through his personal interpretations of ingredients and flavour combinations, Mauro has forged a style of his own. He has absorbed his Italian-Argentinian cultural heritage and that of the chefs with whom he trained, and now follows his intuition as he draws on the local culture on both sides of the border. Inspired by the sea, the mountains and the fruit and vegetables grown in his own gardens, Mauro invents colourful, pictorial dishes that play with textures and bold contrasts. His cuisine is ultra fresh, with lots of herbs, fruit and vegetables showcasing the magnificent ingredients produced by local growers: citrus fruit from the Riviera, saffron from Sospel, olive oil and lemons from Menton, wild mushrooms from the surrounding countryside, produce from the Ventimiglia markets, gamberoni prawns from San Remo, locally caught fish, and so on. Light, honest, respectful of nature, Mauro's cuisine expresses itself freely
- Autor: Mauro Colagreco
- 359 Seiten, Maße: 24,8 x 30 cm, Leinen, Englisch
- Herausgegeben: Victoria Blanco
- Verlag: Quarto
- ISBN-10: 9876376217
- ISBN-13: 9789876376211
- Erscheinungsdatum: 08.11.2018
River Cafe 30
Ruth Rogers, Sian Wyn Owen, Joseph Trivelli
37.00 €
Foundations of Flavor: The Noma Guide to Fermentation
René Redzepi, David Zilber
45.50 €
mixtipp Lieblingsrubs & Gewürze: Kochen mit dem Thermomix
Gerhard Walter
9.99 €
Institut Paul Bocuse Gastronomique
Institut Paul Bocuse
89.90 €
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