El arte de alimentar
Verjus, Bruno
Sold by Libros Tobal, Ajalvir, M, Spain
AbeBooks Seller since 23 October 2013
Used - Soft cover
Condition: Used - As new
Ships from Spain to U.S.A.
Quantity: 3 available
Add to basketSold by Libros Tobal, Ajalvir, M, Spain
AbeBooks Seller since 23 October 2013
Condition: Used - As new
Quantity: 3 available
Add to basketRBA Libros, 2024 Primera edicion. Encuadernación en tapa blanda de editorial ilustrada con solapas. 192 páginas. 22 x 14 cm Como nuevo En El arte de alimentar, el chef francés Bruno Verjus reflexiona sobre la alimentación como fuente de placer, cultura y conciencia. A través de experiencias personales, el libro explora ingredientes, sensaciones y la filosofía de comer con atención, alejándose de recetas para ofrecer una mirada poética y sensorial sobre el acto de alimentarse.
Seller Inventory # 260991
El homenaje de un chef autodidacta a los sabores e ingredientes que le han inspirado.
Bruno Verjus, el gran chef francés cuyo restaurante parisino, el Table, cuenta con dos estrellas Michelin, nos regala este libro de las delicias concebido al estilo de los tratados culinarios del siglo xix. Un arte de cocina escrito por un amante del gusto, de la naturaleza, de los placeres a la vez tan sencillos y tan sublimes. Un manifiesto que ensalza cada producto a lo largo de un paseo con todos los sentidos alerta, devorando la vida desde sus raíces. Un almanaque de recuerdos de un cocinero autodidacta que recurre a su gran cultura de los sabores para hacer un homenaje a todos los productos que le brinda la naturaleza.
"Cocinar es no apartar jamás la vista de lo que está vivo. En estas páginas os lo diré todo. Todo cuanto sé.Todo lo que he aprendido y sentido. Para que cocinar os resulte tan sencillo como respirar. Y para que podáis compartir por igual una filosofía, la buena cocina y la vida".
"EL MODO EN QUE NOS ALIMENTAMOS DECIDE EL MUNDO EN EL QUE VIVIMOS".
BRUNO VERJUS, cocinero autodidacta que en otra vida fue médico, empresario, bloguero y crítico gastronómico, se ha hecho un hueco entre los grandes chefs. Su restaurante en París, Table, con dos estrellas Michelin y en el puesto décimo de la lista The World’s 50 Best Restaurants, es un lugar único, un teatro de la gastronomía
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