by Emilio González Soto · Restaurante Currito · tapa blanda · ISBN 9788460557470
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
This book, written by Emilio González Soto, explores cod in depth from a biological and gastronomic perspective. Published in 1996, it is part of the Currito Gastronomic Collection and offers a complete view of this popular fish, covering scientific and culinary aspects. Ideal for gastronomy lovers and professionals in the sector.
