La buena cocina, Harold Mcgee

La buena cocina is destined to become an essential part of the cooking repertoire of hundreds of thousands of readers around the world. Author of the seminal work for chefs and enthusiasts La cocina y los alimentos, in this new and eagerly awaited book McGee both teaches and delights in equal measure: he splendidly reflects his joy in the pantry and at the stove, to the point where it becomes contagious. His style is direct and free of the complications of other cookery books, and he knows how to present his knowledge without self-importance.

He is a bard of humble pasta and grains as much as a pioneer of gastronomy. Essential. This edition is published in Spanish.