Pulpo - Montanay, Jean-Pierre
20,99 €
inkl. MwSt.

Versandfertig in über 4 Wochen
  • Gebundenes Buch

This book is more than a simple collection of recipes. It is a story of passion for the octopus. In this book, the reader is submerged in the ancient legends and literature to understand why the octopus, in the past, scared and fascinated sailors, adventurers, and fishermen across the world. Readers will also discover how they cook this cephalopod in different parts of the world: from the Japanese octopus cooked in sake and tea to the classic Pulpo Gallego and Grecian octopus in vinegar. Jean-Pierre Montanay has surrounded himself with the best chefs that share his octopus addiction, and here…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
This book is more than a simple collection of recipes. It is a story of passion for the octopus. In this book, the reader is submerged in the ancient legends and literature to understand why the octopus, in the past, scared and fascinated sailors, adventurers, and fishermen across the world. Readers will also discover how they cook this cephalopod in different parts of the world: from the Japanese octopus cooked in sake and tea to the classic Pulpo Gallego and Grecian octopus in vinegar. Jean-Pierre Montanay has surrounded himself with the best chefs that share his octopus addiction, and here he offers 75 recipes to cook octopus in its full, expressive flavor. Este libro es más que una simple recopilación de recetas. Es la historia de una pasión por el pulpo, de un flechazo. En esta obra, se sumergirá en las antiguas leyendas y en la literatura para entender por qué el pulpo, en el pasado, asustó y fascinó a marinos, aventureros y pescadores del mundo entero; y descubrirá también cómo se cocina este cefalópodo en distintas partes del mundo: desde el pulpo a la japonesa cocido en sake y té hasta la moqueca de pulpo de Bahía, pasando por el pulpo al vino o las albóndigas de carne de pulpo, sin olvidar los grandes clásicos, como el pulpo a la gallega o el pulpo griego al vinagre. Jean-Pierre Montanay se ha rodeado de los mejores chefs que comparten su «pulpo-adicción' y aquí nos propone 75 recetas para sublimar el pulpo y sus primos, el calamar y la sepia.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Jean-Pierre Montanay received a degree in Economics, and at 23 became a journalist. He was a correspondent in Rhône-Aples for several years, during which he covered the military conflicts between Bosnia, Czechia, and the humanitarian crisis in Rwanda. Since 2012, he writes a culinary column in D8 called Grand 8.