La cuina dels fumats

Today, with the most refined techniques and the best prepared products, smoked products have become an essential element of our gastronomy. If the world is globalized, so should the kitchen, right? In this book, you will find up to 250 recipes, mainly for starters, salads or tapas, with very different smokes: along with the predominance of salmon and cod, there are also river trout, herring and tuna. , the swordfish... in the form of being smoked. The recipe is completed by a chapter on bases (pasta, meatballs, butter...) and another on sauces.