Saturday, 22.09.2018
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Reviews, recipes and news from the grapevine
   Reviews, recipes and news from the grapevine

Michelin chef
Home cooking
Back to the roots seems to be a popular theme lately and neatly picked up in the latest recipe book (in Spanish) by Michelin chef Martín Berasategui.


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00.00.0000 - Michelin chef Home cooking Back to the roots seems to be a popular theme lately and neatly picked up in the latest recipe book (in Spanish) by Michelin chef Martín Berasategui. Seven magical stars from the renowned gourmet reviewers, shine out in Martin’s personal galaxy. His new book is about everyday cooking, soup and stews, fish, fowl and meat, starters and exquisite puds, but with a Berasategui twist. Over 150 recipes, explained step by step and he claims, despite the somewhat exotic touches that it is a homage to housewives and househusbands in Spain. A salad of Japanese persimmon, avocados and prawns, mushroom soup with brandy, Tandoori chicken with rice, but also some standard favourites, garlic prawns, salted cod omelette and milk curds dessert all can be found within the pages of Las Recetas Favoritas de Martín Berasategui, published by El País Aguilar. The book also contains tricks of a trained chef such as not putting the sugar in rice pudding till near the end of the cooking period so that it won’t stick and burn or hints about adding a little ginger jam to a tuna fish tartare to give it a bit of zip and mysteriousness. Amongst Martin’s other busy tasks, he oversees a restaurant in the Abama luxury five star hotel complex in Guía de Isora.



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