It presents the concept of the plancha in its entirety :
– Spanish origins (gastronomic societies in Northern Spain, restaurants, tapas bars, etc.);
– individual use of the particular : the council purchase and installation, maintenance ;
– cooking methods adapted to each food ;
– the modes of preparation of food : pickles, spices, etc.;
– more than 150 recipes for cooking a la plancha.
Author: OTAL Liliane,
Number of pages: 144 Format : 25 x 26