by Martín Berasategui · El País, Madrid · tapa dura · ISBN 9788498158571
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Cocina con firma 04: pescados, carnes y postres» is the cookbook by Martín Berasategui, published by El País in hardback (61 pages, in Spanish).
Recipe book with fish, meat and dessert dishes, including txangurro a la donostiarra, ventresca sandwich and blood orange jelly with its granita. In the introductory pages, Berasategui reflects on his cooking as a way of connecting with people and on the importance of ingredient quality.
Fourth volume of the «Cocina con firma» collection by El País. ISBN 978-84-9815-857-1.
Martín Berasategui Olazábal is a Spanish chef, expert in Basque cuisine and owner of an eponymous restaurant in Lasarte-Oria (Gipuzkoa), Spain. Since 2001, it has been awarded three Michelin stars. He holds eleven stars in total as of 2026, more than any other Spanish chef.
