Straight from the kitchen of a restaurant in a tiny village in Spain, long considered one of the best grills in the world, comes a revolutionary new way to roast meat, fish, vegetables and even dessert. This book describes the man, his kitchen, and his recipes in words and stunning photography.
Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as ‘an unadulterated pleasure for lovers of simply grilled and roasted dishes…’ and he is ranked number 6 in the San Pellegrino World’s 50 Best Restaurants 2017.(hardback, 356 pages, full color throughout)
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