Platos escogidos de la cocina vasca

More than eighty years after its first edition, Espasa recovers one of the great and most unknown culinary works of the Marchioness of Parabere, Selected dishes of Basque cuisine, which together with The complete kitchen and Confectionery and pastries are now part of all the kitchens of our country. In this recipe book, one of the first on Basque cuisine, we will find dishes as succulent as the Basque-style stuffed roast capon, pill-pill cod, grilled sea bream or marmitako, but also desserts such as bacon of heaven adorned with meringue, the biscuits filled with Vergara or the Tutti-Frutti ice cream, all sprinkled with interesting explanatory notes, tricks and advice. An essential book for thousands of fans of traditional cuisine.