by Equipo Editorial, Juan Mari Arzak · Abantera Ediciones · tapa dura · ISBN 9788416333967
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«Carne roja, carne blanca, guarniciones y sus salsas» is a cookbook by Equipo Editorial and Juan Mari Arzak (Abantera Ediciones, hardback, 160 pages).
The volume explains how to prepare red and white meats with cooking techniques, side dishes and sauces, combining flavour and nutritional balance. It brings together recipes and tips to bring haute cuisine to the home kitchen, with the collaboration of chef Juan Mari Arzak.
Volume 7 of the collection «Alta gastronomía sana, nutricional y dietética». Published on 10 September 2015. Photographs by Carlos Aparicio Tapia.
For cooking enthusiasts who want to apply professional resources at home and for readers interested in healthy eating.
Juan Mari Arzak Arratibel is a Spanish chef, the owner and chef of Arzak restaurant. He is considered to be one of the great masters of New Basque cuisine. He describes his cooking as "signature cuisine, Basque cuisine that's evolutionary, investigatory, and avant-garde."
