Cocinando al Fin del Mundo - Cooking at the End of the World : 30 Años / Years. Fotografías de MIguel Etchepare / Photography by Miguel Etchepare. Primera edición 2005

Pacheco, Coco ( Jorge Pacheco Zapater )

ISBN 10: 956299838X / ISBN 13: 9789562998383

Published by Quebecor World Chile, Santiago de Chile, 2005

About this Item

166 p. ; 30x24 cms., ilustraciones en color.Incluye glosario de productos chilenos. Texto en español e inglés. Cocina chilena (BN-6)(E) (14-C4).

Seller Inventory # 56738

Bibliographic Details

• Title: Cocinando al Fin del Mundo - Cooking at the End of the World : 30 Años / Years. Fotografías de MIguel Etchepare / Photography by Miguel Etchepare. Primera edición 2005
• Publisher: Quebecor World Chile, Santiago de Chile
• Publication Date: 2005
• Language: English
• ISBN 10: 956299838X
• ISBN 13: 9789562998383
• Binding: Encuadernación de tapa dura
• Edition: 1ª Edición
• Condition: Bien

About this title

Synopsis

Quebecor World Chile SA [Published date: 2005]. This is Cooking at the End of the World, Volume II, Coco Pacheco: Thirty Years' Experience Cooking. Hard cover, 166 pp. Bilingual text, Spanish and English. Contents include: The Sea of Chile my Original Passion; The Restaurant 'Aqui Esta Coco"; The Book: A Testament to Life; Heading South; Appetizers; The Chiloe Sloop; Starters; Soups, Stews adn Main Courses, Chilean Products Glossary. Full color photography throughout. [From back cover] "Cooking at the End of the World, volume II, is a culinary adventure that explores and reviews the nobility of the products of sea and land from the austral zone of our country. The authentic and captivating flavors that tell about the patrimonial lineage of the Chilean cuisine, placed in the middle of overwhelming landscapes, and inherited from the instinct, taken and master of our native cultures. An art made of sea and fire, where machos, pehuenches, huiliches and onas have brand a visionary impression, encouraged by respect, care, preservation, and the wise use of our native raw materials like red kingklip, kelp, wild oysters, sea squirt, Chiloeâs garlic covers, merquen⦠I dedicate my thirty years of gastronomic experience in fish and sea fruits to this prolific and exclusive legacy. To this Chilean cuisine of genuine identity, history and ethnicity full of traditions; we wan tot recover and reveal to the world with pride.