THE BOOK Preface Behind this culinary art that represents, befriends and finds us, there is a grand master. It may be his trade or his profession, he who dresses and marinades this barbeque with stories and rituals, who adds salt to the anecdotes, and lights the fire of this shared moment. This grand master is, no other than, our Barbeque Chef, who creates the landscape in which the barbeque is born and shared and that has brought us together forever. Without a doubt, the Argentine Barbeque is national and popular; it exists deep inside us, in our history, in our past and present. Today we can find many places with excellent and high quality gourmet dishes and amazing ambience; but what makes the barbeque unique is that it is ours, home-made. It has our identity and our barbeque and the recipes that come with it have long crossed the Argentine borders, affording us great international gastronomic prestige. CONTENTS - 164 PAGES - Hardcover CHAPTER 1: Introducing the Creole Argentine barbeque CHAPTER 2: Spits and types of barbeques CHAPTER 3: Getting the fire ready CHAPTER 4: Hygiene and security CHAPTER 5: The journey of the cow CHAPTER 6: Different cuts of meat to barbeque CHAPTER 7: Other foods to barbeque CHAPTER 8: Accompaniments and sauces CHAPTER 9: How to work with different cuts of meat CHAPTER 10: Offal and mixed barbeques CHAPTER 11: Chicken and fish CHAPTER 12: Pork, lamb and goat
"Cumplió mis espectativas, lo recomiendo."