Cocinar pescado desde Venecia hasta Tokio

La siguiente recomendación nos lleva a hacer un viaje por los fogones de algunas de las principales ciudades del mundo. Se titula En las profundidades. Cocinar pescado desde Venecia hasta Tokio, ha sido escrita por Jake Tilson, llega desde Salsa Books, está en castellano, tiene 218 páginas y un precio de unos 30 euros.

Desde sus primeros recuerdos, a Jake Tilson los peces le han dado mucho miedo y evitaba las pescaderías con ese extraño contenido para él cuando era pequeño y años más tarde, crecido, siempre le habían salido fatal todas las elaboraciones con pescado como ingrediente principal.

Este libro nos muestra cómo este galardonado artista, diseñador, escritor y cocinero, supera su último tabú culinario haciendo diferentes viajes por el mundo en una búsqueda completamente centrada en la compra, preparación y cocinado de pescados y mariscos.

Nos lleva por rincones como Sidney donde cocinará mejillones, espadines en Suecia, visitar el mercado de pescado de Tokio, bucear en la Gran Barrera de Coral australiana y muchos otros más detalles que harán que nos sorprendamos de todo lo que, gastronómicamente, nos pueden proporcionar los mares y océanos de la Tierra.

Escrito por | 14 de septiembre de 2012 con 16 comentarios.
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