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as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint)
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engaging reference book for every cook's kitchen
loaf cakes
Bookplate to front free endpaper
(Chocolate) Hablemos del Chocolate (Xabier Gutierrez) MEXICAN as well as “Colombian-ish” recipesIllus. with drawings by the author. Pictorial boards. First Edition. Alegia: Ediciones Oria, 1999. Pastry chef and psychologist (!) Xabier Gutierrez is head of the department of innovation in the Restaurante Arzak in San Sebastian; he has been working with Arzak since 1991, and this early work shows his mindset as he created inventive chocolate desserts in Spain, then just becoming the seat of innovation. In Spanish.
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