Asado

Roast. Argentinian barbecue invites the reader to connect with the heart of the country of tango, Patagonia and dulce de leche through one of its emblems, the barbecue. Smoke, embers and the spectacular aroma of meat emanate from its pages, but above all, the secrets to mastering the technique, knowing the appropriate cuts and putting into practice a recipe book with more than 60 elaborations are revealed. Of course, without leaving aside the essence of a good barbecue: light the fire surrounded by family and friends. Chef Florencia Abella, head chef at the Michelin-starred restaurant Ekstedt (Stockholm), leads this tour in which she reveals the origins of asado and its relevance in Argentine culture. This gastronomic journey stops at different chapters that cover everything from the requirements of an Argentine grill to the difference between wood-fired barbecue and charcoal barbecue. Before moving on to the recipe book, she focuses on the cuts of meat, their characteristics, how to cook them, and the taste in the mouth. For readers who want to become true masters of the embers and devotees of the fire, it also reveals some tips so that the result is round: the degrees of cooking, how to salt the meat, at what height to place the rack on the roast and the rest meat, among many others.