A mi manera de Karlos Arguiñano

The essential recipes of Spanish regional cooking, with the unmistakable personal touch of the master of television's stoves, Karlos Arguiñano. Do you know how to make the best Spanish potato omelette? And the best salmorejo? And the best salt-cod kokotxas? And the best caldereta? Karlos Arguiñano, the most popular chef on television, reveals in this new book a mi manera (my way). All the secrets for preparing, his way, the finest dishes of Spanish regional cuisine: bacalao al pilpil, roast suckling pig, cocido madrileño (Madrid stew), Asturian fabada, huevos rotos, mussel fideuá, grelos with pork ribs, txitxarro marmitako, hake in cider, patatas a la riojana, pisto manchego, pulpo a feira, fish suquet, txangurro donostiarra-style, stuffed scallops... and much, much more. This book brings together the most representative recipes of Spanish regional cuisine with the unmistakable personal touch of the master of television's stoves, Karlos Arguiñano. An exhaustive and thorough journey through more than three hundred recipes, a celebration of the diversity and quality of the finest traditional Spanish cooking to enjoy in our homes.

This book is written in Spanish.