Fish Cocinar pescado de Marsella a Tokio
Language: Spanish
Published by CINCO TINTAS, 2025
- Hardcover
- New
Seller: Imosver, PONTECALDELAS, PO, SpainImosver
AbeBooks seller since September 15, 2015
Condition: New
£ 33.59
Quantity: 3 available
Add to basketItem description from seller
El chef Sylvain Roucayrol y Delaney Inamine comparten setenta recetas y otros tantos lugares de interés para vivir y comer a orillas de los mares del mundo. MARSELLA SAN FRANCISCO NÁPOLES LISBOA BARCELONA TOKIO Sylvain Roucayrol, chef del Tuba Club de Marsella, propone una cocina creativa y única, marcada por sus viajes e inspirada en el mar y en los productos locales, frescos y de temporada. Delaney Inamine ha realizado las fotografías e ilustraciones de este libro, es natural de California y desarrolla proyectos de arquitectura y diseño entre París y Marsella.
Seller Inventory # CIM0060636
- Title
- Fish Cocinar pescado de Marsella a Tokio
- Author
- Roucayrol, Sylvain
- Publisher
- CINCO TINTAS
- Publication year
- 2025
- Condition
- Nuevo
- Binding
- Hardcover
- Language
- Spanish
- ISBN 10
- 841904377X
- ISBN 13
- 9788419043771
- Seller catalogs
- GASTRONOMIA
"Synopsis" may belong to another edition of this title.
About the Author
Su carrera comienza en Londres, junto a chefs como Daniel Boulud o Claude Bosi, y luego continúa en Dubái con Izu Ani. En 2018, Sylvain Roucayrol abre el Menorca Experimental en Menorca con el Experimental Group. Cocinar en una isla, donde la carne es más difícil de conseguir que el marisco, lo impulsa a trabajar el pescado en todas sus formas. En 2019, es chef del restaurante Mara en París, en el barrio del Marais. La configuración del lugar hace que cocinar sea complicado, y servir pescado crudo se convierte en una elección evidente. Continúa su trayectoria en Caché y Amagat, en el distrito 20 de París, y rápidamente se destaca por su dominio de los productos del mar. Este recorrido alcanza su punto culminante en Marsella, en el Tuba Club, a pocos metros del mar.
Delaney Inamine is an architectural designer born in California who moved to France to pursue a master's degree after graduating in architecture from UC Berkeley. She lives in Marseille with her husband, Sylvain. She develops and leads projects with the Tuba group. She also works on architecture, design, and photography projects between Paris and Marseille.
His career began in London, working alongside chefs such as Daniel Boulud and Claude Bosi, and later in Dubai with Izu Ani. In 2018, Sylvain Roucayrol opened Menorca Experimental in Menorca with the Experimental Group. Cooking on an island, where meat is harder to source than seafood, pushed him to explore fish in all its forms. In 2019, he became the chef at Mara restaurant in Paris, in the Marais district. The layout of the space made cooking difficult, and serving raw fish became the obvious choice. He continued at Caché and Amagat, in Paris's 20th arrondissement, and quickly gained recognition for his skill with seafood. This journey reached its peak in Marseille, at the Tuba Club, just a few meters from the sea.
"About the title" may belong to another edition of this title.
Imosver
PONTECALDELAS, PO, Spain
AbeBooks seller since September 15, 2015
Shipping rates from Spain to U.S.A.
| Item | 15 to 20 business days | 15 to 20 business days |
|---|---|---|
| First item | £ 24.58 | £ 24.58 |
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