Sinopsis de: "La Cocina de Santi Santamaria. [El Racó de Can Febes]. La ética del Gusto"
Este Libro además de las recetas de rigor, recoge una inestimable información historica sobre la manera de cocinar de nuestro país y fuera de él, una agradable descripción del Montseny, el lugar dónde ha nacido el autor y donde trabaja. El libro se completa con unos anexos y con una esmerada bibliografía e índices.
He was born in Sant Celoni (Barcelona) in 1957. Although he always knew he wanted to be a cook, he studied technical drawing and received industrial training. A self-taught chef, Santamaria opened his first restaurant, ?El Racó de Can Fabes? in his native town, with the help of his wife, Angels. Always striving for perfection, Santamaria received his first star in the Michelin Guide in 1998, the second in 1990, and the third in 1994. Offering maximum quality in the restaurant business is one of his priorities, one that has led him to join such prestigious associations as Relais & Châteaux and Traditions & Qualité. Winner of the ?Best Cook of the Year? award in 1993, his merits have also been recognized through several medals and plaques. He has been a member of the Chambre Syndicale de la Haute Cuisine Française since 1998.
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